The Fireside Flip cocktail brings campfire nostalgia into a glass, blending graham cracker-infused bourbon, toasted marshmallow and rich cocoa for a smooth, dessert-like cocktail.
Photo Credit: Pomeroy Kananaskis Mountain Lodge, Press & Post
The Fireside Flip is an indulgent cocktail designed to capture the cozy, nostalgic essence of sitting by a warm fire. Crafted by bartender Graham Hart, bartender at the Pomeroy Kananaskis Mountain Lodge, this drink layers graham cracker-infused Maker’s Mark bourbon with toasted marshmallow syrup and a touch of crème de cacao for a rich, dessert-like flavour.
A dash of cocoa bitters and a whole egg add depth and creaminess, making each sip smooth and luxurious.
It’s topped with toasted mini marshmallows, grated milk chocolate and a rim of graham cracker crumbs, creating a perfect sip when gathering around with friends during the holiday season.
Fireside Flip Cocktail
A fireside-inspired cocktail that combines graham cracker bourbon, toasted marshmallow syrup, and a hint of chocolate for a rich, cozy holiday treat.
Equipment
- 1 Boston Shaker
- 1 Hawthorne Strainer
- 1 Fine Mesh Strainer
- 1 Japanese Jigger
- 1 Microplane Grater
- 1 1" Paint brush
- 1 Torch with food grade butane
- 1 coupe glass
Ingredients
Cocktail
- 2 oz graham cracker Infused Maker's Mark Bourbon
- 1/2 oz Toasted Marshmallow Syrup
- 1/4 oz Creme de Cacao
- 3 dashes of Angostura Cocoa Nib Bitters
- 1 whole egg
- graham cracker crumbs
- milk chocolate, shredded (chocolate shavings) or grated
- mini marshmallows
- liquid honey (garnish)
Graham Cracker Infused Bourbon
- 1 750ml bottle Maker's Mark Bourbon
- 1 sleeve Honeymaid graham crackers
Toasted Marshmallow Syrup
- 1 cup water
- 1 cup white sugar
- 1 cup mini marshmallows
Instructions
Cocktail
- Fill the large half of the shaker with ice.
- Crack the egg into a bowl and add to the small half of the shaker.
- Add bourbon, bitters, marshmallow syrup and creme de cacao to the shaker.
- Seal shaker and gently shake over ice for 5-10 seconds. Shake enough to chill the drink without breaking too much ice.
- Open the shaker and remove ice using a strainer.
- Reseal the shaker and vigorously shake the cocktail without ice for 20-30 seconds. This is called a dry shake and will make your drink extra fluffy and delicious.
- Pour through fine mesh strainer into garnished coupe glass.
Graham Cracker Infused Bourbon
- Add sleeve of Graham crackers to the mason jar.
- Pour bourbon over the crackers.
- Seal jar and shake until the crackers have dissolved.
- Place jar in the freezer for approximately one hour.
- Remove jar from freezer and pour contents through a nut milk bag, cheese cloth or clean thin kitchen towel.
- Tie off your bag and gently wring out the remaining bourbon.
- Dispose of remaining graham cracker paste.
- Transfer bourbon back to the bottle or preferred storage vessel.
- Store infused bourbon in the fridge.
- Settling will occur over time. If sediment forms at the bottom of the bottle just give it a gentle shake to reincorporate the graham crackers.
Toasted Marshmallow Syrup
- Add marshmallows to a saucepan and toast to golden brown using a butane torch. Don't let them burn too much or it will affect the final product.
- Add sugar and water to the pan.
- Set saucepan on the stove over medium heat.
- Continuously whisk until the mixture is fully incorporated and simmering. Watch to prevent any burning.
- Strain out any particles using a fine mesh strainer.
- Bottle syrup and keep in the fridge for up to two weeks.
Notes
How to Garnish the Glass
1. Squeeze out a little honey into a small ramekin.
2. Lightly dip the tip of a paintbrush into the honey.
3. Gently paint a thin layer of honey approximately 1" wide around half of the coupe glass rim.
4. In a separate bowl add the graham cracker crumbs. If you don't have crumbs available, simply crush up two graham crackers with the bottom of your Boston shaker.
5. Grate a small amount of milk chocolate into the Graham cracker crumbs. Stir to combine the two ingredients.
6. Gently press the honey painted area of the glass into the crumb/chocolate mix.
7. Garnish with mini marshmallows and toast them lightly with the culinary torch.
8. Grate milk chocolate over the drink using a microplane grater. Non-Alcoholic Version • Chilled Strong Black Tea or non-alc whiskey is substituted for Bourbon
• Hot Chocolate Syrup/Monin Chocolate Syrup is substituted for Crème de Cacao
2. Lightly dip the tip of a paintbrush into the honey.
3. Gently paint a thin layer of honey approximately 1" wide around half of the coupe glass rim.
4. In a separate bowl add the graham cracker crumbs. If you don't have crumbs available, simply crush up two graham crackers with the bottom of your Boston shaker.
5. Grate a small amount of milk chocolate into the Graham cracker crumbs. Stir to combine the two ingredients.
6. Gently press the honey painted area of the glass into the crumb/chocolate mix.
7. Garnish with mini marshmallows and toast them lightly with the culinary torch.
8. Grate milk chocolate over the drink using a microplane grater. Non-Alcoholic Version • Chilled Strong Black Tea or non-alc whiskey is substituted for Bourbon
• Hot Chocolate Syrup/Monin Chocolate Syrup is substituted for Crème de Cacao
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