Aspen Times Weekly Libation: Marshmallow Cocktails | AspenTimes.com
YOUR AD HERE »

Aspen Times Weekly Libation: Marshmallow Cocktails

MAKE IT

Yield: Approximately 2 dozen (depending on cut size)

1¼ cups warm water

2-pounds, 9 ounces granulated sugar

1¼ cups light corn syrup

1¼ cups liquor

2½ ounces gelatin

½ cups egg whites

Combine the first three ingredients into a sauce pan with a lid over medium heat. Combine the gelatin and the liquor in a large bowl and set aside to bloom. In a 5-quart mixer with whip attachment, begin to whip egg whites with a pinch of kosher salt on low speed. Slowly increase the speed of the mixer until the egg whites reach a soft peak. Decrease the speed of the mixer and slowly add the sugar mixture to the egg whites while the mixer is whipping. Then add the gelatin/liquor combination to the mixer. Continue to whip until a soft peak is reached.

Pour into a prepared 9x11 baking pan, which has been dusted with a 50/50 corn starch to powder sugar mixture. Level the pan and dust the top with the cornstarch/powder sugar mixture. Place in refrigerator or freezer to set, as this will make cutting the marshmallows to a manageable size easier. Toast or garnish with the appropriate condiments.

I thought I had tasted it all, so when the St. Regis Aspen invited me to try a “quartet of ‘boozy’ marshmallows … served on a snow-white platter, with each marshmallow cocktail displayed in a miniature martini glass,” I clearly had to indulge. While these ultra-sweet “cocktails” were far from boozy — in taste or effect — they were unique. Flavors included Dipped Strawberry with Godiva Chocolate Liqueur and crème de cacao (my favorite); Candy Apple with German apple liqueur; Hotty Toddy with butterscotch schnapps and rum; as well as Candy Cane with peppermint schnapps (which I plan to go back and try in a hot chocolate for apr è s-ski). And the best part? The price. Seriously. For just $13 for all four types, it’s an affordable novelty — especially for those times when you’re entertaining out-of-town guests looking for a unique “Aspen experience.”


Support Local Journalism

Support Local Journalism

Readers around Aspen and Snowmass Village make the Aspen Times’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

For tax deductible donations, click here.
 

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User


Aspen Times Weekly

WineInk: January Dreams

|

Perhaps it’s because we are in the abbreviated days of winter and I instinctively know that the sun is shining down-under. But every January I go through a nostalgic period where Australian wine dominates my mind.



See more