Campfire cocktail
- Preparation and cooking time
- Total time
- plus infusing
- Easy
- Makes 1
Skip to ingredients
Ingredients
- 50ml Bulleit bourbon
- 5ml Lagavulin malt whisky
- 5ml marshmallow syrup
MARSHMALLOW SYRUP
- 100g mini marshmallows
- 400g caster sugar
Method
- STEP 1
To make the syrup, boil the marshmallows with 500ml water. Once they have dissolved, add the sugar and stir to dissolve this until fully combined.
- STEP 2
Stir all ingredients over ice and serve with a toasted marshmallow (optional).