I'm not really sure if toasted marshmallows are a summer snacks or fall food. One one hand, bonfires are summer staples and s'mores are needed for a successful fire pit among the lightning bugs, no question. But there's also nothing better than being bundled up around a campfire when the sun starts to set early while wearing your favorite sweater and trying to roast your marshmallow just perfectly and then just giving up and just setting it on fire because your hands are burning.
So in these perfect few September weeks, while we're ready for fall but the weather isn't quite cooperating yet (seriously, my sweaters are ready to burst out of their storage containers!), we're trying to harken in the fall season with autumnal foods but not getting too crazy with the pumpkin spice just yet.
I had this cocktail, called the Campfire, over the summer at my favorite bar in Vicenza, Bar Borsa. When I saw that it was basically just whiskey and marshmallow syrup, I didn't even need to look at the rest of the menu, even when the waitress told me it was strong (duh, I replied. Get on my level). When it came with an adorable little marshmallow garnish, I was sold, and tracked down the bartender to make it myself at home. So here we go!
- 1 cup sugar
- 1 cup water
- 8-10 marshmallows
- 6 oz. Bulleit Rye whiskey
- Splash Laphroaig single malt whisky
- In a saucepan, heat water and sugar until sugar is dissolved. Add marshmallows and increase the heat to medium-high, stirring the marshmallows frequently until they're dissolved, about 5 minutes.
- Strain the mmarshmallow simple syrup into an airtight container (a bottle or mason jar work great here), removing the leftover marshmallow solids. Set aside to cool. Simple syrup will keep for 2 weeks and should be refrigerated.
- In a glass, add Bulleit and a splash of the Laphroaig (it's option, but it adds a needed smokiness to the drink). Stir in 2 oz. of marshmallow simple syrup, or more to taste.
- Add ice, garnish with a toasted marshmallow, and enjoy!
Photos and text © copyright Katie Currid, 2016. All rights reserved.