Amaro, Rum

Dasher’s Elixir

by Amanda Scifo - @amanda_calls_the_shots

Ingredients

  • 1 ½ oz. Ten To One dark rum cinnamon graham cracker infusion*
  • ½ oz. Amaro
  • ½ oz. Marshmallow syrup**
  • 2 bspn Cocoa powder
  • Hot Water

Preparation

  1. Add hot water to kettle.
  2. Add all ingredients except hot water to tin.
  3. Quick dry shake to incorporate ingredients.
  4. Pour into glass cup.
  5. Toast marshmallow on skewer.
  6. Toast marshmallow on skewer.
  7. Add hot water to cup and garnish.
  8. Garnish with a skewered toasted marshmallow.

*Cinnamon graham cracker infused Ten To One

Ingredients

  • 1 cup Ten To One dark rum
  • 4 Sleeves graham cracker

Preparation

  1. Combine both Ten To One and broken up graham crackers into a container.
  2. Sit for 24 hours and strain through coffee filter.

**Toasted Marshmallow syrup

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 2 cups Marshmallows

Preparation

  1. Combine water and sugar in pot.
  2. Heat but do not boil until sugar is dissolved.
  3. Line cookie sheet with aluminum foil.
  4. Lay out marshmallows, and broil until brown, toasty top.
  5. Scrape marshmallows into pot and stir until combined.
  6. Strain and store.

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