Presenting the Gimme S'more Cocktail at Restaurant Eve, kicking your seasonal affective disorder before it even gets started.
We know what you're thinking: they throw a s'more in a blender with a shot of bourbon. But trust us, we're dealing with something next-level here. Mixologist Todd Thrasher starts his new masterpiece with a large jar of rum (the genesis of many a great project) and adds honey, cinnamon and nutmeg, which over four days of steeping in the sunshine turns into none other than homemade graham cracker liqueur (like a Nabisco-brand moonshine).
Once that nostalgic brew is safely in your glass, it gets a hit of Cardenal Mendoza Spanish Brandy and house-made Mexican hot chocolate (so now your liquid s'more is international—and bilingual).
You might have sensed a coup de grâce coming, and we're not here to disappoint. Thrasher then covers the top of your dessert-in-a-glass with a layer of fresh marshmallow foam, takes up his torch and brulées the top for a little of that campfire crunch, before placing it in front of you and your chocolate-loving date.
What, you didn't think there'd be fire...