• Yield: Yields 1 cocktail

The classic, most beloved campfire treat of all time just got a moonshine makeover! Whether savored fireside or not, marshmallow-infused moonshine and chocolate liqueur prove that indulging your sweet tooth doesn’t get any better than this.


  • Powdered cocoa on a small plate (for rimming the Mason jar)

  • 2 ounces marshmallow-infused moonshine (instructions follow)

  • 1 1/2 ounces chocolate liqueur

  • Chocolate syrup (for drizzling) (optional, but recommended)

  • 5 small marshmallows

  • 1 small (bite-size) chocolate bar

  • Graham crackers

Moonshine by John Schlimm Moonshine by John Schlimm


Moisten the rim of a small Mason jar with water. Then press the rim into the cocoa. In a shaker filled with ice, combine the moonshine and liqueur, shaking well. Strain into the Mason jar. Drizzle with chocolate syrup, if desired. Garnish with the marshmallows and chocolate bar on a skewer laid across the top of the rim. Serve graham crackers on the side.

Marshmallow-Infused Moonshine
Yields approximately 3 cups


  • 2 cups small marshmallows, halved, or 2 cups sliced large marshmallows

  • 3 cups unflavored moonshine


Using a 1-quart jar, add the marshmallows. Pour in the the moonshine. Seal the jar with lid. Shake mixture. Let sit for 3 days to 1 week, shaking once or twice a day. Using a sieve of coffee filter, strain the marshmallow-infused moonshine into a new 1-quart jar. Serve immediately or cover and store in freezer for up to 1 month.

Excerpted from Moonshine: A Celebration of America's Original Rebel Spirit by John Schlimm. Copyright 2018 Citadel Press.