Chocolate Marshmallow Butterscotch Martini
Ring in autumn with this dessert cocktail that combines chocolate liqueur, butterscotch schnapps and a homemade marshmallow simple syrup. The recipe makes enough syrup for about 10 drinks, but if you don’t use it right away, it can be transferred to an airtight container and stored in the refrigerator for up to 1 month.
Ingredients
For the marshmallow syrup:
- 1 cup (8 fl. oz./250 ml) water
- 1 cup (8 oz./250 g) sugar
- 6 marshmallows, plus more for garnish
For the cocktail:
- 1 1/2 oz. (45 ml) tequila blanco or mezcal
- 3/4 oz. (25 ml) marshmallow syrup
- 1 1/2 oz. (45 ml) butterscotch schnapps
- 1 oz. (30 ml) dark chocolate liqueur
- 1/4 oz. heavy cream
- Marshmallow for garnish
Directions
To make the marshmallow syrup, in a small saucepan over medium heat, combine the water and sugar, stirring until dissolved. Remove from the heat, add the marshmallows and stir until melted, about 5 minutes.
In a cocktail shaker filled halfway with ice, combine the tequila, marshmallow syrup, schnapps, liqueur and cream. Shake until well chilled, about 10 seconds. Strain into a chilled martini glass.
Skewer the marshmallow on a cocktail pick. Using a kitchen torch and a gentle sweeping motion, toast the marshmallow until golden brown, about 1 minute. Garnish the cocktail with the marshmallow and serve. Makes 1 drink.
Williams Sonoma Test Kitchen