Update! We’ve got a name, S’moretini…
First, I am not set on this name…so it may very well change as time goes by. But the inspiration behind this drink will never change and that was actually the marshmallow. After all the holiday baking was done, I was left with a bag of marshmallows and wanted to do something with them and I thought to myself, a cocktail.
This started as cold hot chocolate, which evolved into Mexican cold hot chocolate and finally mid testing the graham cracker rim was added and the S’more Chocotini was born.
This cocktail has a lot of steps, but they are easy. There are a few shortcuts that can save you time and once the chocolate sauce is made, it’s quick to make yourself a second round.
Ingredients:
¼ Cup Simple Syrup
- You can buy pre-made simple syrup at the store, I used Masters of Mixers brand.
- You can make it, it’s equal parts water and sugar (1 cup of each normally) – Combined in a medium saucepan. Bring to a boil, stirring until sugar has dissolved and allow to cool.
¾ Teaspoon Vanilla Extract
4 Teaspoon Dark Chocolate Cocoa Powder
3 Teaspoon Cinnamon
- If you are not a huge Cinnamon fan, I recommend taking this down to 2
⅛ Teaspoon Ground Ginger
⅛ Teaspoon Ground Clove
⅛ Teaspoon Chili Powder
¼ Cup Water
- For rimming your glass
Graham Cracker crumbs
- For rimming your glass
- You can buy Graham Cracker crumbs or you can smash them yourself with a rolling pin and a plastic bag.
- You don’t need much, maybe a ¼ Cup
3 – 4 oz Heavy Whipping Cream
3 – 4 oz Vodka
- Local is always the way to go and for this cocktail we went with Humboldt Distillery. A Vendor at the upcoming Wine Country Distillery Festival.
1 – 2 Marshmallow
3 – 5 Ice Cubes
Tools:
- Measuring Cup
- Teaspoon
- ⅛ Teaspoon
- ¼ Teaspoon
- Tablespoon
- Fork
- 2 Small Shallow Bowls
- Jigger
- Cocktail Shaker
- Tooth Pick
- Torch Lighter
- 1 – 2 Martini Glasses or Coupes (pictured)
Directions:
Spiced Chocolate Sauce: This makes sauce for roughly 3 – 4 shakers.
Pour Simple Syrup into measuring cup
Add Vanilla Extract to Simple Syrup
Add Cocoa Powder, Cinnamon, Ginger, Clove and Chili Powder to syrup mix
Mix with a fork until combined
- Taste and adjust spices and chocolate flavor to your liking.
- It will resemble the consistency and look of brownie mix.
Graham Cracker Rim: If you prefer, you can skip this step and not have a rimmed cocktail glass.
Place ¼ of water in a small shallow bowl
- Ensure the bowl is wide enough to fit your glass inverted, with just about ⅛ of the rim submerged.
Place ¼ of Graham Cracker crumbs in a small shallow bowl
- Ensure the bowl is wide enough to fit your glass inverted, with just about ⅛ of the rim submerged.
Dip inverted cocktail glass into water than into the Graham Cracker crumb
Set finished glass aside
Toasted Marshmallow:
Place marshmallow on toothpick
Torch marshmallow & set aside
- You can do this with a torch style lighter (pictured above)
- You can also toast a marshmallow on your stove (gas or electric)
- You can also have an non-toasted marshmallow if preferred
Cocktail Time: Below makes one very full cocktail or 2 smaller cocktails.
In a cocktail shaker add:
Ice
3 – 4 ounces Vodka
3 – 4 ounces Heavy Whipping Cream
- You can use Half & Half or Whole Milk if preferred
- Or give it a try with non-dairy milks
2 Tablespoon Spiced Chocolate Sauce
- Shake and then keep shaking
- Tip – wrap the cocktail shaker in a towel. Help protect your hands for the cold.
Strain into finished Martini or Coupe glass, top with the toasted marshmallow and serve.
Cheers,
Poppy & Vine
