S’mores are best enjoyed with freshly toasted marshmallows over a campfire and the flawless ratio of chocolate to graham cracker, but who says a perfectly toasted marshmallow can’t be enjoyed as a drink, or more importantly, a cocktail? Toasted Marshmallow Day is this Saturday, August 30th, and National Director of Mixology, Rob Floyd, of Santa Monica’s members-only club, 41 Ocean, would love to share his recipe for his “Marshmallow Magic” that will transform this childhood classic into a new adult favorite.
Courtesy of National Director of Mixology Rob Floyd
Marshmallow Cream Ingredients:
1 ½ cup egg whites
1 cup warmed corn syrup
Pinch of salt w/ a hint of tabasco salt (or any other salt that has spice)
1 cup confectioners’ sugar
1 tbl vanilla extract
Marshmallow Cream Instructions:
1.) Whip together egg whites, corn syrup, and spiced salt.
2.) Once it doubles in size, add sugar and vanilla.
3.) Mix again.
Marshmallow Magic Ingredients:
2 oz Godiva chocolate liqueur
½ oz Kahlua
½ oz Baileys
Marshmallow Magic Instructions:
1.) Shake and strain liqueur, Kahlua and Baileys into a martini glass.
2.) Put marshmallow cream on top and brulee with a kitchen torch until caramelized.
3.) Top with little chocolate balls and rim glass with either graham cracker dust or dark chocolate power.
Rob Floyd currently designs eight national cocktail programs generating over 20 million dollars a year. He has been featured in Wall Street Journal, Times of London, People Magazine (4 x’s) Maxim among many other outlets. He has appeared on major TV programs such as FOX, CBS and NBC. Named a top mixologist in Black Book magazine in 2008, he helmed programs from the world famous Chateau Marmont, The Library Bar at The Roosevelt, Scott Conant’s Scarpetta, The Bazaar by Jose Andres – which he took to #1 in America for molecular work and currently runs OCI’s national program as well as his company Rx Liquid Chef. Event’s he has designed for are The Emmy’s, The Oscar’s, and the Grammy’s as well as companies such as Google, Adobe, Ferrari, Astin Martin, Hennessy and Basil Hayden. He does a national radio show with Chef Jamie Gwyn, and sells out around the nation with his original work “Cocktail Theatre.”