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Tastefully Toasted

Winter, Fall, Summer

About this Recipe

Were I a superhero, marshmallows would be my kryptonite. I’m admittedly only allowed to buy them on special occasions… so, I made up an occasion. In a test of will power, I was able to make the syrup for this cocktail without devouring the entire bag in one sitting. Pat-pat.

It’s rich, it’s creamy, and it’s one you’ll remember. The color comes from activated charcoal, which also adds a hint of smoky flavor.

Now, let’s get to roastin’.



  • 1.5 oz Maker’s Mark Bourbon Whiskey
  • 0.5 oz Ferino Distillery Cinnamon Cannella Cordial
  • 0.5 oz Toasted Marshmallow syrup
  • 3 dashes Hella Smoked Chili Bitters
  • Squeeze of orange
  • I capsule activated charcoal (broken open)
  • Egg white froth


  • 1 cup cane sugar
  • 4 jumbo marshmallow, lightly toasted
  • 1 cup water



Toast and Simmer

Add the water and cane sugar to a medium saucepan and begin to boil. While the water is heating, and sugar dissolving, roast 4 jumbo marshmallows over the stove (or your fireplace). You don’t want to get them too burnt, but enough to get that roasted flavor. Turn your burner down to a simmer and add the marshmallows to the pan.

Most syrups can be left to their own devices while they simmer. I had to watch this one. You’ll need to stir quite a bit. Let it simmer enough to start thickening a little and the remove from heat. Pour into your bottle through a strainer to remove any of the burnt marshmallow debris.

Shake, Froth and Rock n’ Roll

Shake all but the egg white in a shaker with ice. You have two options for the egg white froth. Add the white to the shaker and shake away, or you can pour into a container to froth with an immersion blender. I generally go with the latter option as it takes a lot of shaking to get the froth just right.

Pour into a glass and add your garnish. I roasted a mini marshmallow to sit on top. I also ate the rest of the bag. Oops.