Campfire (Avery Bar)

Alexis Jesup

You can’t bring your own s’mores-making materials to the marble fireplace that graces the Avery Bar, but the Boston Ritz Carlton’s watering hole has the next best thing: a stiff Scotch drink inspired by that DIY dessert.

By using smoky Scotch, a small amount of maple syrup, and a mix of walnut and chocolate bitters, the Campfire manages to capture the flavor of a s’more within a double old-fashioned glass. It’s intense and smoky up front, but finishes mellow with a sweet, chocolatey conclusion.

There’s a charred marshmallow garnish, of course, complemented by a graham-and-sugar rim. The marshmallow is made in-house, but those without access to a pastry chef can make do by sourcing the best-quality marshmallow they can find and lightly toasting it.

Campfire
2 ounces Scotch
¼ ounce maple syrup
1 dash walnut bitters
2 dashes chocolate bitters
Torched marshmallow, to garnish
Graham sugar (mix of crushed graham cracker and brown sugar), to garnish

Combine ingredients in mixing glass with ice and stir until chilled. Strain into double old-fashioned glass rimmed with graham sugar and garnish with torched marshmallow.

Brian Samuels

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