A great winter cocktail, with warm flavors, but cold coffee, this is a great treat where you can use fire for the garnish!
We are playing around with some of our boozy marshmallows and one thing we kept doing was toasting marshmallows because lets be honest, who doesn’t like toasting marshmallows? And while our boozy marshmallows were fantastic, we really thought a cocktail would be in order. We kept kicking around ideas that would work well with a toasted Peppermint Mocha marshmallow, so we decided to embrace the mocha part and make a coffee cocktail, the Roast and Toast.
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The Roast and Toast combines the sugary sweet toasted marshmallow and the rich robustness of a dark roast coffee to create a cocktail that has a cool presentation and delicious flavor. The Roast and Toast is also a cocktail that is a study in contrasts, with cool spirits set against the warmth of a freshly toasted marshmallow, and the sweet of the marshmallow playing off of the slight bitter notes of the coffee.
We started out by brewing up a pot of rich dark roast and setting it aside to cool, or use cold brew. We wanted something that would pair up nicely with the robust coffee, so we turned to our go to spirit, bourbon to bring a boozy burst to the cocktail. The bourbon brings a caramel sweetness and hints of vanilla and malt that brings out the roasted notes of the coffee while balancing the bitter bite of the coffee.
To further enhance the classic pairing of coffee and bourbon, we added some amaro to the mix. Amaro brings a nice complex mix of spices, herbs and a hint of sweetness in a bold flavor that can pull out the subtle dark notes of the coffee and the hints of vanilla and citrus in the bourbon. The complexity creates layers of flavor that teases your taste buds while sipping away.
Our final additions to the Roast and Toast were to add some fresh squeezed orange juice and some Brulee liqueur from Colorado’s Dancing Pine’s Distillery. We had previously used the Brulee liqueur in our Campfire Mule, which paid homage to the roasted marshmallow, as the brulee tastes like toasted marshmallow in a bottle! When added into the coffee, bourbon and amaro, the Brulee adds a rich sweetness while packing a nice boozy punch.
We wanted the Roast and Toast to have a great presentation, so we decided the Roast and Toast should be served with a flaming marshmallow atop the glass. We garnished the cocktail with one of our boozy marshmallows, and when ready to serve, we fired up the marshmallow with our culinary torch and served the drink. We allowed the marshmallow to toast to the drinker’s perfect level of roast, and when ready to drink, blow the fire out and eat the marshmallow along with the drink. Not only does this look awesome, it is a fun culinary experience to go along with your great drink! Cheers!
Like this recipe? Try these below, too!
Other Coffee and Bourbon Cocktails
Revolver Cocktail – Liquor.com
Cold Brew Old Fashioned – 1912 Pike
Bourbon Iced Coffee – Epicurious
Chilled Bourbon Vanilla Latte – Bobby Flay, Food Network
Bourbon and Beans – Garden and Gun
- 2 oz cold brew coffee
- 1.5 oz Bourbon
- .25 oz orange juice
- 1.25 oz Amaro
- 0.5 oz Brulee Liqueur (or amaretto)
- 1 Marshmallow (Boozy Peppermint Mocha preferred)
- Brew a pot of dark roast coffee and allow to cool.
- Add bourbon, coffee, orange juice, amaro and brulee to a shaker.
- Add ice to the shaker.
- Shake and strain into a large rocks glass.
- Skewer the marshmallow on a bamboo spear or a cocktail pick.
- When ready to serve, light the marshmallow on fire with a culinary torch.
- Before drinking, blow the fire out, and take a bite of the marshmallow along with a sip of your cocktail.
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