Garnish: Crumbled Graham Cracker Half Rim with torched marshmallow*
- 6 dashes Fee Brother’s Aztec Chocolate Bitters
- .5oz Marshmallow-Chocolate syrup**
- .5oz Cream Sherry
- 1.5oz Aged Rum
Build: in mixing glass, stir, strain over large ice cube.
- 2 teaspoons Dark Chocolate Cocoa Powder
- ½ cup sugar
- 1 cup water
- 16 toasted marshmallows
Directions: Toast marshmallows to your desired toastiness over stove top or with a torch. In a pot, over medium heat, add water then sugar, cacao and toasted marshmallows. Stir until all ingredients are combined. Do not let boil. Gently strain, chill, save in a glass container for up to two weeks.