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Fireside Flip Cocktail
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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