This indulgent S’mores-inspired cocktail pays tribute to the Stay Puft Marshmallow Man with a smoky-sweet blend of Baileys, Crème de Cacao, hazelnut liqueur, and mezcal—topped off with a toasted marshmallow and graham cracker rim for the perfect campfire-style nightcap. (Recipe Below)
A S’mores cocktail inspired by the giant Stay Puft Marshmallow Man- We just can’t help think about it just like Dr. Raymond Stantz (Dan Aykroyd) it’s such a tasty way to cap off the evening! We've improved the common S'more cocktail recipe by using the usual Baileys and Crème de Cacao, but adding in Hazelnut Liqueur to give the cocktail additional sweetness, a slight nutty, but mostly a cracker like flavor when combined with Mezcal which also gives the cocktail that bit of campfire flavor we thought was missing in traditional recipes. Garnished with a chocolate sauce and graham cracker crust rim, along with a marshmallow that you toast using a little bit of over-proofed rum. This cocktail is a lot of fun to make, look at, and drink. Definitely a nice sweet to end the day.
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Stay Puft
1 oz (30mL) Mezcal
2oz (60mL) Baileys
.75 oz (22mL) Creme De Cocoa
.5 oz (15mL) Hazelnut Liqueur
2 oz (60mL) Half and Half
2 Dashes Cocoa Bitters
Pinch Salt
1TBS (15g) Chocolate Syrup
1TBS Graham (15g) Crackers
Large Marshmallow
Prepare a rocks glass by running chocolate sauce over the rim and dip into crushed graham crackers.
In a shaker tin, combine 1 oz Mezcal, 2 oz Baileys, .75 oz Creme De Cocoa, .5 oz Hazelnut Liqueur, 2 oz Half and Half, 2 dashes of Cocoa Bitters, and a pinch of salt. Add Ice, Spring and more Ice, Cover and shake for 30 seconds. Strain into Prepared Rocks Glass with an ice sphere. Prepare marshmallow with a spray of over proofed rum and a slice half-way through. Garnish glass and torch. Place a graham cracker in torched marshmallow.
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Del Maguey Vida Mezcal
84 proof/42% ABV
Pernod Ricard Group
Made from a blend of Espadin Agaves which are roasted in underground ovens, fermented and twice distilled. It has an earthy smoky flavor that lingers with herbal and spice notes at the front of the palate and a slight bite at the end.
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Bailey's Irish Cream
34 proof/17% ABV
Diageo Company
Baileys is made by suspending cream, cocoa and sugar in Irish Cream using vegetable oil and an emulsifier. The flavor is sweet, lightly oaky, cherry and vanilla notes with a slight bite and bitterness from the cocoa all smoothed out by the cream.
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DeKuyper White Creme De Cocoa
30 proof/15% ABV
DeKuyper/Fortune Brands
A sweet liqueur made by redistilling alcohol with pure cocoa. This liqueur tastes lightly of chocolate and slight vanilla notes.
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Frangelico Hazelnut Liqueur
Frangelico Hazelnut Liqueur
40 proof/20% ABV
Gruppo Campari
The origin of Frangelico starts with monks of Piedmont, Italy who would harvest hazelnuts to roast, ferment, distill and sweeten for a deliciously sweet and nutty liqueur. That is why the bottle is in the shape of a monk's silhouette. Still nutty and sweet, Frangelico is made by redistilling alcohol with hazelnuts, coffee, cocoa and vanilla bringing a balance of flavor to the monk's original recipe.
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Half and Half
10.5% - 18% fat
Half and half is an equal parts mixture of cream and milk. Now, there are great non-dairy options in the market.
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Angostura Cocoa Bitters
89.4 proof/ 44.7 ABV
Angostura Limited
Flavored with several herbs and spices provided a concentration of pie-spice flavors brought out by the bitterness made with gentian root. The caramel color is an additive.
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Salt
Salt is a great flavor changer. It can balance sweetness and bitterness, smoothing out a cocktail. It can also enhance citrus flavor and acidity without the need for more acid. It is most commonly used in rimming cocktail glasses, but a sprinkle in the cocktail shaker can really impact a cocktail. Make it into a saline solution to enhance stirred cocktails.
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