How To Make A Toasted S'Mores Cocktail

When it's cold outside, nothing beats a toasty fire, brown liquor, and s'mores. Let's see if we can bring all those elements together into a cocktail to keep you warm this winter. 

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
2. Coupe glasses
3. Angled measuring jigger 
   • Version using ml measurements
4. Mason jars
5. Fancy mixing glass
   • Cheaper option
6. Julep strainer
7. Small bowl with spoon

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Cacao-infused rum

• ~6oz (200ml) of aged rum
• 2 tbsp (25g) of cacau nibs (unsweetened)

1. Add rum and cacao nibs to a mason jar
2. Let sit for about 3 hours, shaking occasionally
3. Strain out cacao nibs and store in the fridge

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Toasted S'mores Cocktail

• 2oz (60ml) cacao-infused rum
• 1oz (30ml) sweet vermouth
• 2 dashes chocolate bitters
• 2 dashes angostura bitters
• 1/2 mandarin orange (cut cross-wise)
• 1 sugar cube
• 1 marshmallow
• 1 dash peppermint extract
• Chocolate magic shell rim (melt 1/2 cup dark chocolate chips and 1 tbsp coconut oil)
• Crushed graham cracker

1. First create your chocolate and graham cracker rim by dipping the coupe glass into the melted chocolate and then dabbing the outside of the glass in the crushed graham cracker
2. Then add rum, sweet vermouth, and bitters into a mixing glass with ice and stir for 45 seconds
3. Create your "fire pit" by hollowing out the half mandarin orange, adding a sugar cube and a dash of peppermint oil
4. Pour the cocktail into the coupe glass and float your fire pit on the cocktail
5. Garnish with a marshmallow on a metal pick and ignite the fire pit
6. Toast marshmallow until golden (or burnt), blow out fire
7. Remove fire pit with spoon and discard into bowl
8. Enjoy!