Toasted Marshmallow Martini with Chocolate and Graham Cracker Rim
A decadent cocktail that combines marshmallow vodka, Irish cream, and chocolate syrup, served in a glass rimmed with marshmallow fluff and graham cracker crumbs, and topped with a toasted marshmallow.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings1
This martini is a playful twist on the classic campfire treat, bringing together the flavors of chocolate, marshmallow, and graham cracker in a chilled cocktail. The marshmallow fluff rim and toasted marshmallow garnish add a fun, indulgent touch that makes it perfect for parties or a cozy night in.
For the best results, use a kitchen torch to toast the marshmallow garnish just before serving, so it's still warm and gooey. The drink itself is sweet and creamy, so it's best enjoyed as a dessert cocktail.
Ingredients
Converted amounts are rounded.
Method
- Spread the marshmallow fluff onto a small plate, slightly wider than the rim of a martini glass. If it's too thick, add a teaspoon of water and stir to thin it slightly. Let it settle and smooth out.
- Crush the graham crackers and place them on another plate next to the marshmallow fluff.
- Dip the rim of the martini glass into the marshmallow fluff, turning to coat evenly. Then dip it into the graham cracker crumbs to coat the rim.
- Thread a marshmallow onto a skewer and toast it using a grill or kitchen torch. Set aside for garnish.
- In a cocktail shaker filled with ice, combine the marshmallow vodka, Irish cream, heavy cream, chocolate syrup, and Drambuie. Shake well.
- Drizzle a little chocolate syrup inside the prepared martini glass, creating swirls on the glass.
- Strain the cocktail into the prepared glass, then add the toasted marshmallow garnish.
- Serve immediately.
💡 Tips
- For a less sweet drink, reduce the chocolate syrup or use a sugar-free version.
- If you don't have a kitchen torch, you can toast the marshmallow under a broiler for a few seconds.
- Make sure the marshmallow fluff is at room temperature for easier spreading.
Inspired by a recipe from Host the Toast