This S'mores Cocktail Is Nostalgia in a Glass

Step outside on any given night this time of year, and you're apt to breathe in the comforting scent of a fire pit. Those smoky wafts feel like a warm, soft blanket, coaxing you to relax and slow down.

Whether you have a fire pit or not, it's the perfect nudge to make a drink that transports you to a fireside gathering. And Tipsy S'mores, created by Armando Acevedo, bar captain at Sungold in Brooklyn, New York, will do just that. “I wanted to capture the essence of those cozy fall nights spent by a fire, roasting marshmallows and making s'mores,” Acevedo says. “The toasted marshmallow rim brings forward smoky, nostalgic aromatics, and the banana liqueur adds a hint of unexpected flavor.”

Rich and creamy, it's a great adult dessert in a glass for sweater weather, complete with a chocolate-graham cracker-marshmallow garnish.

Tipsy S'mores

• 1 1/2 oz. Maker’s Mark (or other wheated bourbon)
• 1 oz. banana liqueur
• 1 1/4 oz. marshmallow root tea (recipe below)
• 1 1/2 oz. condensed milk
• 4 dashes coffee bitters
• Chocolate syrup, crushed graham cracker, and torched marshmallow for garnish

Rim a coupe with chocolate syrup, then roll in graham cracker. Set aside. Add all ingredients to a shaker with ice. Shake vigorously for about 15 seconds. Double strain into prepared glass and garnish with a skewered marshmallow.

Marshmallow Root Tea

• 2 Tbsp. dried marshmallow root
• 1 cup cold or room-temperature water

Place marshmallow root in a mason jar, then pour water over top to fill the jar. Cover and steep for 4 to 8 hours or overnight at room temperature or in the fridge. (The liquid may turn a soft yellow color.) Strain into an airtight container. Keep refrigerated for up to 3 days.