What to Drink with S’mores
Melty S'mores
Ooey-gooey marshmallow, milky, melted chocolate, and crunchy graham crackers can only mean one thing: s’mores. And while we know kiddos love them, let’s be honest: adults appreciate the nostalgia factor that immediately brings to mind bonfires, camping, and barbecues. But have you ever considered a way to mature your s’mores even more? How about pairing them with a cocktail, glass of wine, or sip of whiskey?
It turns out the toasty graham crackers, caramelized sweet roasted marshmallows, and creamy rich chocolate are complemented by a variety of different adult beverages. Here are our top picks and recommendations from bartenders and beverage experts around the country.
Wine & Fortified Wines
Pablo Fallabrino-Vinedodelos Vientos Alcyone_Tannat_940x
“The general rule of thumb in dessert wine pairing is that the wine should be sweeter than the dessert,” explains Jenn Forge, lead sommelier at Twelve in Portland, Maine. “Hailing from Uruguay, this wine is unique and is made in a combination of methods stemming from the winemakers’ roots (his grandfather, Angelo, was an immigrant from Piedmont in Italy). Inspired by production methods used in better known areas such as Barolo Chinato and Marsala, winemaker Pablo Fallabrino fortifies and aromatizes the wine, leaving you with notes of chocolate, vanilla, and provides the nuttiness and caramel notes that a s’more is missing.”
“With s’mores being quite sweet, what really balances them is the bitterness in the chocolate and the bitter Maillard, or charred flavor, from toasting the marshmallow,” explains Christian Shaum, service manager at Feld in Chicago. “This wine has enough sugar and acid to match the s’more, while also having a Maillard, or charred, flavor of its own. This comes from the fact that Madeira is exposed to heat while it ages, slowing cooking the wine and imparting a caramelized sugar flavor.”
Warre's Otima Tawny Port
“I’d drink a tawny port with s’mores. [This one] has notes of chocolate and cherry that complement the chocolate and cinnamon, plus it’s light, with some sweetness and heat that balance well with the sugary, toasted marshmallow,” says sommelier Bernadette James, who works at Stages at One Washington and The Living Room in Dover, New Hampshire.
Graham's Six Grapes Port
This fruity port, which is a blend of four indigenous Douro grape varieties—aromatic Touriga Franca; rich, tannic and well-structured Touriga Nacional; raspberry tinged Tinta Roriz; and chocolate noted Tinta Barroca—is aged for two years in seasoned oak vats. This results in cutting through the smokey notes of a perfectly seared s’more melting, lifting the palette. The tasting notes say that it is rich enough to stand up to the intensity of the sweetness of the caramelized marshmallow and offers a balanced and smooth match of indulgence with the chocolate, and we agree.
Cocktail
Espresso martini
“There’s no better way to end the night than fireside with s’mores and espresso martinis in-hand,” says Jason Marcus, co-owner of Hotel Lilien in Tannersville, New York. “We make ours with Mr Black Coffee Liqueur and Grey Goose Vodka and the cocktail’s bittersweet coffee flavor pairs well with the sugary, caramelized taste of roasted marshmallows, the buttery notes in graham crackers, and the richness of chocolate.”
Spirits & Liqueurs
High West Campfire
Jose Gill, senior bar manager at American Social Kitchen & Bar in Miami, says his choice is obvious, but a bit unusual because High West Campfire blends straight rye, straight bourbon, and blended malt scotch. “It pairs perfectly with s’mores, starting off with gentle smoldering smoke and aromas of biscuit, vanilla, and butterscotch, carrying through with baking spices and a touch of heat in the flavor. This combination works so well not just due to the similar taste profiles, but because the spiciness of the rye balances the marshmallow’s sweetness. Meanwhile, the gooey cocoa and crispy baked graham cracker (I prefer them with cinnamon) complement the bourbon, and the scotch adds a smoky, spicy finish. High West Campfire is basically s’mores in a bottle—minus the sweetness and the mess.”
Woodford Reserve Double Oaked
Mourad Atiki, the F&B manager at The Living Room at The Ritz-Carlton Georgetown, Washington, D.C., likes to serve their fireside s’mores with a glass of Woodford Reserve Double Oaked. “It’s a great introduction to bourbon, especially for those who are new to the drink, with pleasant hints of caramel and toasted oak. It’s very smooth and has a decent finish, and features flavors of vanilla and chocolate as well.”
Forthave Spirits Marseilles Amaro
"When considering a beverage pairing with s'mores, my mind immediately goes to Amaro, which is a great choice to enjoy at the end of any evening—especially one that concludes with s'mores,” says Sam Nidel, co-owner and beverage director of The Commons Chelsea and Motel Morris in New York City. “Forthave Spirits, a Brooklyn-based brand, offers their Marseilles Amaro, which features delicious notes of honey, cinnamon, and cardamom that would pair perfectly."
Cardenal Mendoza Nebulis
“Brandy and grape distillates are slowly gaining a bit more popularity again, and slowly but surely finding their way in a glass all their own,” says Marshall Minaya, the beverage director at Valerie, a cocktail bar in New York’s Midtown Manhattan. “The smoke from this beautiful spirit comes from the smoke produced when the barrels are toasted with shoots from the grape vines, and the brandy blends with spicy notes of fresh tobacco and smoke, aromatic and welcoming. Funny enough, we currently use this smoked brandy in a s'mores-inspired old-fashioned at Valerie.”
Erstwhile 2021 Mezcal Espadín
Melissa Grignol, lead bartender at Husk in Savannah, Georgia, recommends pairing s’mores with mezcal, served neat. “The smoky flavors would complement the fire-roasted marshmallow, and some of my favorite mezcals have notes of chocolate and toasted cocoa. One of my favorite mezcal brands is Erstwhile—their company helps ethically source mezcal from small, often female run mezcal distilling operations in Mexico. [Their] 2021 Espadín has a medium smoky flavor and smell, but a creamy mouthfeel that would wash down a s’more perfectly. The chocolate and vanilla notes in the mezcal would also play well with the graham cracker and chocolate in the s’more.”
Mash and Mallow
You may not even need the actual s’mores if you pour yourself a glass of this whiskey, which combines whiskey with a mash bill featuring 97% corn whiskey and 3% rye whiskey along with graham cracker, chocolate, and roasted marshmallow flavors. There’s a wood-oak finish that exudes a subtle sweet smokiness, echoing a campfire, and the texture is almost creamy, like a melted marshmallow. As good as it is on its own, having tried this whiskey with s’mores, we can wholeheartedly recommend it as a winning sweet treat.