Writer and Photographer Francine Coles

This sophisticated winter cocktail elevates the classic Old Fashioned with an unexpected touch of nostalgia: house-made toasted marshmallow and cinnamon simple syrup. It showcases a delicious blend of bourbon, cognac, aged rum and creme de cacao, and is finished with orange bitters and a perfectly charred marshmallow garnish — an elegant reminder of fireside gatherings on crisp Arizona evenings.

Yield: 2 servings

Ingredients

  • 2 tablespoons bourbon
  • 2 tablespoons cognac
  • 2 tablespoons aged rum
  • 4 teaspoons creme de cacao
  • 3 drops orange bitters
  • 2 large craft ice cubes
  • 2 toasted marshmallow and orange twists, for garnish
  • 4 teaspoons toasted marshmallow-cinnamon syrup (recipe follows):
    • 8 toasted marshmallows (about 1 cup)
    • 3/4 cup sugar
    • 1 cup water
    • 2 cinnamon sticks

Directions

To make the syrup: In a small saucepan, combine all ingredients over low heat until marshmallows and sugar dissolve completely. Remove from heat and allow to infuse for up to five hours. Strain through cheesecloth. Store in an airtight container; syrup will keep in the refrigerator for up to five days.

To make the cocktail: Place all ingredients except garnishes in a mixing glass filled with ice and stir until well-chilled, about 30 seconds. Strain into glasses, each containing a large ice cube. Express orange twist over each cocktail and garnish with toasted marshmallows.

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