Smoky S’mores Old Fashioned

If you ask me, combining s’mores with an old fashioned is pure genius.

This smoky cocktail brings together the campfire flavors we all love with the smooth comfort of whiskey. The rim gets coated with crushed graham crackers while toasted marshmallow and rich chocolate flavors mix right into the drink.

It’s made with good bourbon, a touch of chocolate syrup, and a marshmallow simple syrup that adds just the right sweetness. A torched marshmallow garnish and a piece of dark chocolate help the whole thing come together.

It’s a crowd-pleasing cocktail that feels fancy but tastes like childhood, perfect for cozy nights or entertaining friends.

What Kind of Peated Whisky Should I Use?

For this s’mores old fashioned, you’ll want to choose a peated whisky that brings that smoky campfire flavor without overwhelming the drink. Islay Scotch whiskies like Ardbeg or Laphroaig are popular choices, but they can be quite intense, so start with a lighter peated option if you’re new to smoky whiskies. Blended Scotch whiskies with peat influence, such as Johnnie Walker Black Label, offer a more approachable smokiness that pairs beautifully with the chocolate and marshmallow flavors. The key is finding a balance where the peat smoke reminds you of a campfire without making the drink taste like an ashtray – you want it to complement the s’mores theme, not dominate it.

Options for Substitutions

This cozy cocktail is pretty forgiving when it comes to swaps, so here’s what you can do:

• Nocino: Don’t have nocino on hand? Try using amaretto, Frangelico, or even a walnut-flavored syrup. You could also make a simple syrup with a few crushed walnuts steeped in it for 10 minutes.
• Peated Whisky: If you’re not into that smoky flavor, regular bourbon or rye whiskey works great. For extra s’mores vibes, try a bourbon with vanilla or caramel notes.
• Sugar cube: No sugar cubes? Use 1 teaspoon of regular sugar or simple syrup instead. Brown sugar adds a nice molasses note that pairs well with the s’mores theme.
• Milk: Any milk substitute works here – oat milk, almond milk, or even heavy cream if you want something richer. Coconut milk adds a nice tropical twist too.
• Cocoa powder: Chocolate syrup or even a small piece of dark chocolate muddled in works as a substitute. Just adjust the sweetness accordingly since syrup is much sweeter than powder.
• Marshmallow: Get creative with the garnish! Try toasted marshmallow fluff, a rim of crushed graham crackers, or even a small piece of chocolate for that s’mores feel.

Watch Out for These Mistakes While Making

The biggest mistake when making a s’mores old fashioned is rushing the sugar cube dissolution – take your time muddling it with just a few drops of water or bitters to create a proper syrup base, otherwise you’ll end up with gritty undissolved sugar at the bottom of your glass.

Another common error is adding the milk too quickly, which can cause the drink to curdle or separate, so slowly incorporate it while stirring gently to maintain a smooth texture.

When it comes to the cocoa powder, less is more – start with just a pinch and taste as you go, since too much can make the drink bitter and overpower the whisky’s smoky notes.

Finally, don’t skip chilling your glass beforehand and be sure to toast your marshmallow garnish properly for that authentic s’mores experience – a pale, untoasted marshmallow just won’t give you the same nostalgic flavor.

What to Serve With S’mores Old Fashioned?

This cozy cocktail is perfect for sipping around a fire pit with friends, so I love pairing it with actual s’mores or chocolate chip cookies for the full campfire experience. The smoky whisky and sweet nocino make it a great match for rich desserts like brownies, chocolate cake, or even a simple piece of dark chocolate. If you’re hosting a dinner party, serve it as an after-dinner drink alongside some toasted nuts or a cheese board with aged cheddar and dried fruits. For a fun twist, try it with some homemade graham crackers or shortbread cookies that you can dip right into the creamy cocktail.

Storage Instructions

Prep Ahead: You can mix the nocino and whisky together in a small bottle and keep it in your bar cart for up to a week. This makes it super easy to whip up the cocktail when friends come over. Just add the sugar cube and other ingredients when you’re ready to serve.

Best Served Fresh: This cocktail is definitely meant to be enjoyed right away while it’s cold and the flavors are perfectly balanced. The milk can separate if it sits too long, and nobody wants a curdled old fashioned! Mix it up and sip it down within about 10-15 minutes for the best taste.

Garnish Tips: Keep your marshmallows in a cool, dry place so they stay fresh and fluffy for garnishing. If you want to get fancy, you can toast a bunch of marshmallows ahead of time and store them in an airtight container for up to 2 days – perfect for when you’re making multiple drinks for a party.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 3-5 g
• Fat: 5-7 g
• Carbohydrates: 40-45 g

Ingredients

• 1 bar spoon unsweetened cocoa powder (freshly sifted for smoothness)
• 1 fl oz nocino liqueur (walnut-infused, adds depth)
• 1 sugar cube (I use Domino sugar cubes)
• 2 fl oz peated whiskey (like Islay Scotch for smoky flavor)
• 1 marshmallow (toasted lightly over flame for s’mores effect)
• 1 fl oz milk or milk alternative (adds creaminess and balance)

Step 1: Toast the Marshmallow and Prepare Your Glass

• 1 marshmallow
• 1 rocks glass with fresh ice

Using a kitchen torch or holding the marshmallow over a flame with a fork, lightly toast the marshmallow until the exterior is golden and slightly charred, about 30 seconds per side—this releases the marshmallow’s caramelized flavors and creates that authentic s’mores effect.

While toasting, fill your rocks glass with fresh ice and set it aside.

I like to chill the glass briefly if possible, as it helps keep the drink properly cold throughout sipping.

Step 2: Build the Flavor Base with Sugar and Nocino

• 1 sugar cube
• 1 fl oz nocino liqueur

Pour the nocino liqueur into a cocktail shaker, then add the sugar cube.

Using a bar spoon, gently muddle the sugar into the nocino, crushing it to dissolve and create a sweet, walnut-infused base.

This step is crucial because the nocino’s depth anchors the entire drink and the dissolved sugar provides sweetness that will balance the smoky whiskey and cocoa.

Don’t over-muddle—just enough pressure to break down the sugar cube takes about 20-30 seconds.

Step 3: Combine Remaining Ingredients and Shake

• 2 fl oz peated whiskey
• 1 fl oz milk or milk alternative
• 1 bar spoon unsweetened cocoa powder
• ice for shaking

Add the peated whiskey, milk, and cocoa powder (freshly sifted for smoothness) to the shaker with the nocino mixture from Step 2.

Fill the shaker with ice and shake vigorously for 15 seconds.

I find that the cocoa powder needs a proper shake to incorporate fully and create that rich, silky texture—rushing this step will result in a gritty drink instead of a smooth one.

Step 4: Strain and Finish with Toasted Marshmallow

• strained cocktail from Step 3
• toasted marshmallow from Step 1

Strain the cocktail from Step 3 into your prepared glass with fresh ice using a fine-mesh strainer to catch any cocoa particles and ensure a smooth pour.

Top with the toasted marshmallow from Step 1, positioning it so it sits on the surface of the drink.

The warm marshmallow will slowly melt slightly into the cocktail, adding sweetness and that signature s’mores character as you sip.