Try this bourbon cocktail recipe then check out our chilli con carne, luxury hot chocolate and more Bonfire Night food ideas.
There’s nothing that signals the beginning of autumn quite like the smell of a bonfire. Intensely nostalgic, it conjures images of crunching through piles of leaves, sparklers and toasted marshmallows. It’s the latter that has inspired this cocktail from the brilliant team at whisky bar Black Rock. There’s only a smidge of peaty Lagavulin in this, so it’s not too challenging if smoky whisky isn’t normally your thing. blackrock.bar
Ingredients
- Bulleit bourbon 50ml
- Lagavulin malt whisky 5ml
- marshmallow syrup 5ml
MARSHMALLOW SYRUP
- mini marshmallows 100g
- caster sugar 400g
Method
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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.
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Step 2
Stir all ingredients over ice and serve with a toasted marshmallow (optional).
