S’mores Martini. This creamy, chocolatey cocktail tastes like a boozy version of your favorite campfire treat.
I have been so tempted to say “bring the bonfire inside with these martinis” but I feel like I am opening myself up to lawsuits. So instead I’ll say that this drink is like your favorite bonfire treat, but with a much smaller fire. A marshmallow-sized one, specifically.
I first made this recipe waaaaaaaaaaay back when the blog started, and James and I have made it for friends many times over the course of the several summers since. By James and I, I of course mean that I’ve made them and James has drank them and then happily eaten all of the leftover s’more ingredients. But you know, same difference, really.
These S’mores Martinis might seem like they’re all nostalgia, what with their gooey marshmallow and graham cracker crumb rims and chocolate syrup drizzled glasses, but inside the glass, those cocktails really pack a punch! A delicious one, but a seriously boozy one none-the-less. Yeah, these are not kid-friendly.
I’m not usually one to suggest that people buy flavored vodkas, but in this case, the marshmallow vodka is one that you’ll use often enough for it to be worth keeping on hand. However, if you have the time and want to really get creative with it, infusing your own vodka is also a great option. All you have to do is chop up a bunch of marshmallows, pour vodka over them until they’re completely covered, cover with a lid and let soak overnight, and then skim off the parts that didn’t dissolve. Easy marshmallow-infused vodka!
A little Irish Cream and some heavy cream (or half-and-half) both add more of that creamy texture you want in a dessert cocktail, and chocolate syrup takes the spot of your typical melted Hershey’s bar. But the real add-in that makes all the difference in taking this cocktail from “indulgent adult chocolate milk” to “s’mores” is Drambuie.
Drambuie, if you’ve never had it before, is a liqueur made from scotch, honey, and spices. It doesn’t scream “graham cracker” but it gives you a little nod to it, and gives the whole martini another great layer of flavor.
You don’t have to start any fires in your house (again, don’t sue me, people), but if you’re comfortable with it, a flaming marshmallow on top really makes a special garnish for this drink. If not, a lightly toasted one is great, too. I mean, who can resist a toasted marshmallow? It’s almost as exciting as the rest of the cocktail. Not quite, but almost.
- 1/4 cup marshmallow fluff
- 2 crushed graham crackers
- 1 ½ ounces marshmallow vodka
- 1 ounce Irish cream
- 1 ounce heavy cream (or half-and-half)
- 1 ounce chocolate syrup, plus more to drizzle in the glass
- ½ ounce Drambuie
- Toasted jumbo marshmallows
Prepare your glass:
- Spoon the marshmallow fluff onto a small plate, just wider than the rim of the martini glass. If necessary, add a teaspoon of water and mix in to thin slightly. Allow the fluff to settle and smooth before continuing.
- Crush up graham crackers and place them on another plate next to the marshmallow fluff.
- Dip the rim of your martini glass in the fluff and turn to coat. Then do the same with the graham cracker crumbs.
Prepare your garnish:
- Stick a skewer through a marshmallow and toast the marshmallow using a grill or kitchen torch. Set aside.
Make the drink:
- Add the marshmallow vodka, Irish cream, heavy cream, chocolate syrup, and Drambuie to a cocktail shaker with ice and shake well.
- Drizzle chocolate syrup lightly into the martini glass to create swirls on the glass.
- Strain the cocktail into your prepared martini glass and add your marshmallow garnish.
- Serve immediately.
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