Cocktail-Inspired | The Old Fashioned X S'mores!
I adore the flavors of an old fashioned. I love it so much, I even turned it into a coffee cocktail here (or here!). But really, what's not to love? Bright and zesty orange, dark caramelized raw sugar, syrupy sweet and fruity cherries, and warming, throat-clearing bourbon. All equally good stand-alone flavors and even better together.
These s'mores have all those flavors going on and more. First, we have a crisp and snappy cookie spiked with tons of orange zest, brown sugar, and the edges are even dipped in raw turbinado sugar for that extra crunch. I think the mallows might be may favorite part, though. No, they definitely are. They are full of rich and sweet luxardo cherries, a good dash of angostura bitters, and get this: BOURBON. Yes, my friends. These are boozy marshmallows and they are every bit as delicious as they sound. Sidebar: my sister loves luxardo cherries so much that every time she comes over, she requests a beverage with them. (We both know the beverages is just a formality when all she's really after is the cherry but I won't tell if you don't). So, when I was testing this recipe and she saw I was sacrificing a whole 1/4 cup of them for marshmallows, she was horrified. Until she tried them. So, ya. They're pretty damn good. And while yes, these are definitely more high-maintenance than your standard classic s'more, they are worth it. I think they'd be perfect for an unexpected dessert for a Summer dinner party or get together. Or just cause you feel like it.
The Old Fashioned x S'mores
makes about 16 s'mores
for the bourbon cherry marshmallows
3 envelopes gelatin (0.75 oz), such as Knox
1/2 c cold water
1/2 c bourbon
1 1/2 c granulated organic cane sugar
1 c light corn syrup
1/2 t Himalayan pink salt
1/4 c maraschino cherries, roughly chopped (such as Luxardo)
5 dashes angostura bitters
powdered sugar for dusting
coconut oil, for greasing pan
for the brown sugar + orange sable
1/2 c (1 stick) unsalted butter, room temperature
1/2 c brown sugar
1 egg, room temperature
zest of 1 organic orange (about 1 tablespoon)
1 1/2 c all purpose flour
pinch of Himalayan pink salt
1/3 c turbinado sugar, for coating edges
2 12 oz bars dark chocolate, broken into squares
make the marshmallows
Start by preparing a 9x12 inch baking dish by lining with parchment, leaving a few inches of extra hanging over either side. Sprinkle generously with a thick dusting of powdered sugar. Set aside. In the bowl of an electric mixer, combine the gelatin and water and set aside while you make the syrup.
In a medium, heavy-bottomed saucepan, combine the bourbon, granulated sugar, corn syrup, and salt and bring to boil at medium heat. Continue to let the mixture bubble until it reaches 240 degrees (soft ball stage). With the mixer fitted with the whisk attachment, slowly drizzle the syrup in over the gelatin with the mixer on medium-low. After you've added all the syrup, turn the mixer up to high and let it beat for about 10-15 minutes until the mixture is thick, glossy and white. Turn off the mixer and add in the dashes of bitters then fold in the cherries with a rubber spatula until evenly dispersed. Add the mixture to your prepared baking dish and smooth out top with a spatula. Sprinkle the top with more powdered sugar to cover and let sit for about 8 hours, or overnight before slicing.
Generously dust a cutting board with powdered sugar. Using the parchment paper, lift the marshmallows out of the baking pan and transfer to the cutting board. Using a chef's knife dusted in powdered sugar, slice the marshmallows into about 2 inch squares. Roll the sticky sides of the marshmallows in powdered sugar. Set aside until ready to assemble the s'mores.
make the sables
In the bowl of a stand mixer, beat together the butter and brown sugar until fluffy. Add the egg and orange zest and beat again until combined. Add the flour and salt and beat until just combined. Wrap dough in plastic wrap and form into a disc. Refrigerate for at least an hour before rolling out.
Preheat oven to 350 F. On a floured surface, roll the dough out to about 1/4 inch thick rectangle. Using a sharp knife or pizza cutter along with a ruler to keep edges straight, cut dough into about 2 inch squares. Pour the raw sugar into a shallow dish and dip all 4 edges of the cookies in the sugar. Arrange squares on a parchment or silpat-lined baking sheet about 1 inch apart and bake for about 12-15 minutes, or until golden brown and crisp. Allow to cool before assembling s'mores.
assemble the s'mores
Arrange a square of chocolate on one side of sable cookie and set aside. Skewer the marshmallow on a wooden or metal kebab skewer and toast over open flame until golden brown. If you don't have a camp or bonfire handy, you could do this over a gas stove burner, using a culinary torch, or even under the broiler of your oven for a few minutes! Just lay the marshmallows out on a foil-lined baking sheet and keep an eye on them. Top the chocolate with a marshmallow and add another sable on top to make your s'more. Enjoy!