Campfire Companions

There are three things I recall from my camping days of long ago. The first is that rain was all but guaranteed on every trip. The second is that cheap beer tastes far better in the woods. And third is the absolute deliciousness of s’mores.

While my post-camping self doesn’t miss the rain or the cheap beer, campfire s’mores are another matter entirely. There is something about the almost magical combination of graham crackers, chocolate, and flame-roasted marshmallow that belies its apparent simplicity.

Perfect S'mores Recipe

Fortunately, you don’t actually need a campfire to make a s’more. The original version and all of its spin-offs may be prepared in the comfort of one’s own kitchen.

Of the home methods available, including a most unsatisfying microwave option and near incineration under the broiler, the best by far is baked. To make this version, preheat the oven to 400° F, lay out graham crackers atop a parchment paper-covered baking sheet, top each with a piece of chocolate and one-half of a large or several small marshmallows, then bake for 2 ½-3 minutes until the marshmallow puffs up and turns golden brown. Allow the marshmallow to cool to below magma level, top with another cracker, and enjoy.

Cooking method established, we turn to the many variations of the basic recipe, from using chocolate chip cookies in place of graham crackers to the addition of banana or candied bacon for savory s’mores that resemble more high-end hors d’oeuvres than campfire treats For this set of tastings, I shied away from the esoteric and stuck to milk, dark, and white chocolate, salted caramel chocolate, and peanut butter cups, alongside large marshmallows cut in half and basic graham crackers.

S'more Whisky Selection

Where traditional milk chocolate s’mores are concerned, full-bodied and sweet are the primary whisky requirements. Get that right and pretty much any variety will work nicely, from bold bourbons to sherry-finished single malts to single pot still Irish whiskeys. To up the ante though, try a full-bodied, moderately peated whisky with fruit and spice notes, which will elevate the pairing from merely tasty to delicious, even more so when dark replaces the milk chocolate.

The sweetest variation, salted caramel s’mores, calls for a whisky even richer than that required for a traditional version. To this end, fuller-bodied Canadian whiskies fit the bill well, with the generally gentle Canadian approach to 100% rye adding light spice to the pairing while maintaining a sweetness usually lacking in American straight ryes.

Conversely, many American whiskeys welcome the flavor of peanut butter, as evidenced by the peanut butter-flavored bourbons and Tennessee whiskeys on the market today. Inspired by the classic peanut butter and banana sandwich, I found a great pairing in a peanut butter cup s’more with the banana character of Jack Daniel’s Old No. 7, then amped it up with the fruitier, even a bit confectionery Gentleman Jack.

Lastly, the combination of white chocolate and marshmallow unleashes an abundance of vanilla flavors, necessitating a whisky that whispers rather than screams of its time in a charred barrel. Balance was found in a scotch single malt, with mild peatiness supplementing ample fruit and chocolate character.

Whiskies to Pair With S'mores

Dark Chocolate S’more with Amrut Peated Cask Strength Indian single malt
The unique spice and smoke of the whisky add dimension to a traditional s’more, but truly shine alongside the more intense dark chocolate version.

Salted Caramel S’more with Pendleton 1910 12 year old Canadian rye
The salted caramel chocolate releases the sweetness of the whisky, while the spice of the rye complements the s’more without overwhelming it.

White Chocolate S’more and Loch Lomond 12 year old scotch single malt
The mild smokiness of the whisky evokes campfire aromas as the potentially overwhelming vanilla of the s’more is tamed by the whisky’s dark chocolate flavors.