S'mores Nog Recipe

Rim the glass

Choose an old-fashioned glass. Pour the melted butter on a small shallow plate and spread the graham cracker crumbs on another plate. Dip the rim of the glass into the melted butter, then into the graham crumbs to create an even crust. Set glass aside.

Optional: sprinkle a very light pinch of coarse sea salt onto the graham crumbs or over the rim after rimming for a salted-s'mores contrast.

If your homemade caramel sauce is chilled or thick, warm 0.5 oz (about 1 tablespoon) briefly in the microwave for 5–8 seconds so it pours easily. Using a spoon, drizzle caramel inside the rimmed glass, swirling to create an inner coating. Reserve remaining caramel for topping or future drinks.

Add two large ice cubes to the prepared glass (or add ice to a shaker if you prefer to mix cold and then strain). Pour 2 oz Revel Stoke Toasted S'Mores Whisky and 4 oz chilled eggnog into a cocktail shaker or mixing glass. Add 0.125 tsp vanilla extract and 1 tsp ground cinnamon.

If using a shaker: add a few ice cubes, cap, and shake vigorously for 8–10 seconds until well chilled and slightly frothy. If using a mixing glass: stir gently for 10–15 seconds until chilled, then strain into the rimmed glass over the ice cubes already inside.

Carefully drizzle the warmed caramel sauce (a little more if desired) over the top of the poured nog for extra sweetness and visual appeal.

Float 0.5 oz Irish whiskey on top as an optional 'rocks' float: pour slowly over the back of a spoon so it rests on the drink's surface.

Skewer a large marshmallow on a metal or long wooden skewer. Using a kitchen blowtorch, toast the marshmallow evenly until golden brown and slightly charred to taste (about 10–20 seconds, rotating). If you don't have a torch, carefully toast over a gas stove flame or grill, watching closely to avoid burning.

Place the toasted marshmallow across the rim or perched on top of the drink as a garnish. Serve immediately with a short spoon or straw to break the marshmallow into the drink if desired.