Ingredients
Method
- Place the crushed graham crackers on a flat plate. Using a damp cloth or paper towel, gently wet the rim of your coupe glass and roll the sides in the graham crackers.
- Skewer the marshmallows on a long toothpick. Using the flame from a gas burner or a kitchen torch, gently toast one side of the marshmallows. Using the shard side of the toothpick, pierce the chocolate onto the end.
- In a shaker filled with ice, combine the vodka, toasted marshmallow syrup and Baileys.
- Shake well until chilled and frothy, about 10 seconds.
- Strain into the coupe glass. Garnish with the trio of tiny roasted marshmallows and chocolate. Find yourself and fire pit and enjoy!
To make the marshmallow cream syrup
- Torch six regular-sized marshmallows.
- In a small pot, combine the marshmallows, sugar and water. Cook over medium-high heat until the marshmallows and sugar melt and dissolve, and the consistency is creamy. Allow to cool and, using a fine mesh sieve, strain out any toasted bits that are left over.
- Store in an air-tight jar in the refrigerator for up to 2 weeks.