The minute I popped the Jelly Belly in my mouth, I was taken back to my childhood summers when my family and/or my girl scout troop would gather around an open fire and toast marshmallows, and carefully squeeze them into S’mores. The Jelly Belly candy company really knows how to capture a distinct flavor…no beans about it. Or maybe, all beans about it! At any rate, I’m not a kid anymore, and I have no way to actually toast marshmallows over here in Japan, nor do graham crackers exist here, so I ordered these tiny toasted treats online and had a dear friend of mine ship them to me. Sure, I popped a few right out of the bag, and then I carefully laid 2 of them side by side on top of an individual rectangle of a Hershey’s chocolate bar. Of course, it’s a great combination, but it was just child’s play. So, I began to think of ways to “adultify” this sweet morsel of memory, and the result is the latest concoction from the KRISellaneous kitchen: S’more Memoritinis! Here’s how I made mine.
First, I added 1/4 cup of Toasted Marshmallow Jelly Belly jelly beans to one cup of vodka. I used the cheap stuff (Gilbey’s). Since the candy adds all the flavor, there’s no need for the expensive, high-end brands. The Jelly Bellies are pricey enough! I let that infuse for a day or two (or more). It should turn the vodka to a milky white color as the outer shell of the candy dissolves in the alcohol.
When the vodka was ready, so was I! In a shaker of ice, I poured a 5-count of the infused vodka, and then a 3-count of milk. I used no-fat milk because I’m not a big milk fan, but you could use any type of milk that you like. If I really wanted to relive my childhood, I would have used Half and Half, as I remember having to drink it everyday to aid my mother’s attempts to fatten me up. Thankfully, she did not succeed.
While that was chilling, I crumbled up the next best thing to a graham cracker here, which is a Biscoff cookie (like the ones Delta Airlines used to give out for free to all its passengers — yet another memory folded into this recipe), and spread it out on a saucer. Then, I wet the rim of the martini glass by rotating the outer edge through a saucer of water, and then dipped it in the cookie crumbs until the rim was fully coated.
For the chocolate fix, I laced the inside of the martini glass with Hershey’s syrup. It makes a beautiful design, it’s fat-free, and hey, it’s “HERSHEY’S”! So, close to the real thing, and a definite blast from the past. I mean, who DIDN’T grow up with Hershey’s syrup in the house? Finally, with some vigorous shaking, and maybe a line or two of my favorite campfire song, I poured the frothy white drink into the glass, and topped it with a few more cookie crumbs.
Stay tuned for more sweet memories made into today’s treats, as I have been stockpiling all my favorite flavors like: buttered popcorn, bubble gum, top banana, and salted caramel!