I made Marshisky (my own made up name for Marshmallow Whisky) last night. Springtime in San Francisco is still colder than I would like, and I needed something to warm me up. 



  • 3 oz Nikka Taketsuru Pure Malt
  • Splash of Laphroaig triple wood (Ardbeg would do, this is to add smoky flavor)
  • 0.5 oz to 1 oz marshmallow syrup


Rinse the glass with Laphroaig first. Pour whisky and add syrup in a glass with a large ice cube, top with the Laphroaig that was used for the rinse. Garnish with orange peel. Last step, add a cute burnt marshmallow.

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