S'mores Espresso Martini Recipe

Rim the glass

Pour the graham cracker crumbs onto a small plate. Brush the rim of a chilled martini/coupe glass with a little simple syrup or a thin smear of chocolate syrup, then dip the rim into the graham crumbs so it adheres evenly. Set the glass aside in the fridge to chill while you mix the cocktail.

Toast the marshmallow

Skewer the marshmallow and toast it over a butane torch or over an open flame until evenly browned and slightly charred to your liking. If you don't have a torch, carefully toast it on a metal skewer over a gas burner or broil briefly in the oven, watching closely. Allow to cool slightly; set aside for garnish.

If using chocolate syrup for decoration, drizzle a teaspoon of chocolate inside the chilled glass in a swirl before pouring the cocktail for an extra chocolate note.

In a cocktail shaker add the vanilla vodka (2 oz), espresso liqueur (1 oz), cooled espresso (0.75 oz), horchata (1 oz), and simple syrup (0.25 oz).

Add ice (about 3/4 cup) to the shaker, secure the lid, and shake vigorously for 18–25 seconds. Vigorously shaking chills the drink and helps create a frothy crema from the espresso/liqueur-horchata mix.

Strain the cocktail through a fine mesh strainer into the prepared chilled martini/coupe glass to remove ice shards and create a silky texture.

Place the toasted marshmallow on the rim or skewer it and lay it across the glass. Sprinkle a pinch (about 1/4–1/2 tsp) of additional graham cracker crumbs over the top of the froth for texture and aroma.

Optionally garnish with a small chocolate square or a drizzle of chocolate syrup over the marshmallow. Serve immediately with a short cocktail spoon or a napkin — the marshmallow will be warm and slightly gooey.