Look, we’ve got nothing against s’mores.
We’ve just noticed their complete and totally offensive inability to give anyone a buzz.
And we demand change.
Enter “You’re Killing Me Smalls,” a cocktail that already had us with its Sandlot-referencing name, but truly won us over when we learned it’s a like a s’more in liquid form. And now, we’ll show you how to make one.
This is a cocktail based on Metallica's whiskey, Blackened, along with amaro and highly peaty Scotch. There's also a toasted marshmallow-absinthe syrup and its ability to transform your camping trips or backyard barbecues for the greater good of humanity. It comes from Lilly Rose in Los Angeles, a beautiful basement bar that feels like a legendary sideshow performer's tea parlor, found below the Wayfarer DTLA hotel.
Lilly Rose bar manager Abigail Nuñez tells UrbanDaddy:
“This cocktail tastes like a summer bonfire in your mouth and is a great way to switch up from the usual summer vodka, rum, and tequila drinks. If you love spirit-forward cocktails, you’d love this drink to switch it up from your usual Manhattan. The garnish brings this drink to life. We torch a marshmallow and set it on top of a graham cracker to bring the bonfire to you.”
We can hardly wait for it to touch our lips. First, let’s learn how to make it.
You’re Killing Me Smalls:
- 1.75oz Blackened American Whiskey
- .75oz Averna
- .25oz Laphroaig Whisky
- .5oz Marshmallow Absinthe Syrup**
- 4 dashes of chocolate bitters
Mix all ingredients in a cocktail glass over ice. Stir until chilled and strain into rocks glass over large format ice cube. Garnish cocktail with graham cracker square and a marshmallow, spray with absinthe, and torch marshmallow with blow torch until charred.
**Recipe for Marshmallow Absinthe Syrup
- 6 Marshmallows
- 1cup sugar
- 2cup water
- Bar spoon absinthe
- ¼ tsp salt
- ¼ tsp vanilla
Heat sugar and water on the stove until sugar is combined. Add roasted marshmallows and stir to combine. Add salt and vanilla extract and remove from heat. Once cooled, add bar spoon of absinthe, mix, and let fully cool before using.