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Ingredients
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Cocktail
Garnish & Presentation
Method
Garnish & Preparation
Prepare glass rim
Lightly warm the unsalted butter (or use a buttered pastry brush) and run it around the outer rim of a chilled rocks glass. Dip the buttered rim into the graham cracker crumbs spread on a small plate so the crumbs adhere evenly. Set the glass aside to let the rim set.
Toast marshmallows
If you have a culinary torch: skewer 3 mini marshmallows (or 1 large) and toast with the torch until golden brown and slightly charred. If no torch: toast marshmallows over an open flame or in the oven broiler on a baking sheet, watching carefully. Allow toasted marshmallows to cool on a tray for 30–60 seconds so they hold shape but are still warm.
Prepare chocolate garnish
Finely shave a small piece of chocolate or measure out mini chocolate chips. Keep ready to sprinkle atop the finished drink.
Cocktail Assembly
Add ice to a cocktail shaker (about 4 standard ice cubes).
Pour in the vodka (2 oz), chocolate liqueur (1 oz), Irish cream (1 oz), and heavy cream or half-and-half if using (0.5 oz). If you prefer a sweeter, more dessert-like drink, add the marshmallow syrup or simple syrup (0.25 oz).
Cap the shaker and shake vigorously for 10–15 seconds until the exterior of the shaker is cold and the mixture is well combined and slightly frothy from the cream.
Strain the cocktail into the prepared rocks glass over fresh ice (or serve neat in the rimmed glass without additional ice if preferred).
Garnish by placing the toasted marshmallows on a cocktail pick and resting it across the top of the glass (or float the marshmallows directly on the drink). Sprinkle the chocolate shavings or mini chocolate chips over the foam and around the marshmallows. Optionally, drop a few graham cracker crumbs on the surface for extra crunch.
Serve immediately while the marshmallow is warm and slightly melty for best bonfire effect.