Toasted Marshmallow Tequila Flip Cocktail Recipe

When I’m craving something playful and a bit unexpected, I reach for the Toasted Marshmallow Tequila Flip. It’s one of those cocktails that wraps creamy sweetness around the warmth of tequila, then hits you with that toasted marshmallow vibe.

Honestly, every time I hand one to a friend, they look at me like I’ve pulled off some sort of magic trick. It really does taste like a campfire treat for grown-ups.

If you like mixing up new drinks at home, this one’s a breeze. The recipe’s straightforward, and you don’t need to carve out much time.

I love that I can throw it together whenever I want to treat myself or surprise someone.

Toasted Marshmallow Tequila Flip Cocktail Recipe

This drink is rich and creamy, with the marshmallow sweetness mellowed out by smooth tequila. I use basic bartending gear and easy-to-find ingredients, but the result is anything but ordinary.

It sort of borrows from the old fashioned, but with a dessert twist that makes it stand out.

Equipment

• Mixing glass
• Cocktail shaker
• Cocktail glass (preferably chilled)
• Bar spoon
• Measuring jigger
• Fine mesh strainer
• Lighter or kitchen torch (for toasting marshmallow)
• Whisk (optional, for beating the egg)

A chilled glass just makes everything better—keeps it cold and smooth. I usually start by blending the syrup and tequila in the mixing glass.

The shaker is key for that frothy, creamy texture. And yeah, the strainer is a must unless you like bits of marshmallow floating around.

I always keep my bar spoon close, just in case.

Ingredients

• 2 oz tequila (blanco or reposado works best)
• 0.5 oz simple syrup or agave syrup
• 1 large egg (use only the yolk for richer texture)
• 1 toasted marshmallow (plus extra for garnish, if desired)
• 2 dashes Angostura bitters
• Ice (for shaking)
• Optional: pinch of salt

Personally, I lean toward blanco tequila for its clean flavor, but if I’m in the mood for something with a little more kick, reposado does the trick.

Agave syrup brings an earthy sweetness, while simple syrup keeps things neutral. Using just the egg yolk? That makes it extra creamy.

Toasted marshmallow adds that roasted, nostalgic flavor. And bitters—well, they just tie it all together.

Instructions

• Toast the marshmallow with a lighter or kitchen torch until it’s golden brown.
• Drop the toasted marshmallow into a mixing glass, add the syrup, and muddle until smooth.
• Pour in the tequila, egg yolk, bitters, and a pinch of salt if you’re feeling it.
• Fill a cocktail shaker with ice.
• Dump the mixture in and shake hard for about 20 seconds—really go for that creamy, frothy thing.
• Strain it through a fine mesh strainer into your chilled cocktail glass.
• If you want, add a toasted marshmallow on top for garnish.

I always make sure that marshmallow gets totally muddled—it’s the secret to a great flavor. Shaking with enough ice gives it that silky finish.

The strainer keeps things smooth, no weird chunks.

Notes

Using just the egg yolk (not the whole egg) makes the drink feel richer and thicker, at least in my experience. If you’re worried about raw egg, go for pasteurized eggs, or skip it, though the texture won’t be quite the same.

Sometimes I dial back the syrup for a lighter sip. If I’m after a deeper vibe, reposado tequila with its hint of spice matches the toasted marshmallow perfectly.

Chilling the glass in the freezer beforehand is a small step, but it really does make a difference. Swapping agave for simple syrup gives a less sweet, more complex drink.

You can play with the sweetness by adjusting the syrup. I usually taste as I go, maybe add a dash more bitters if it’s tipping too sweet.

Honestly, it’s a fun way to use up any leftover toasted marshmallows from a cookout or a night around the fire.

Tasting Notes

When I take that first sip, wow—the drink feels so creamy. The toasted marshmallow flavor jumps out immediately, and honestly, it kind of takes me back to sitting around a campfire.

The tequila brings this gentle warmth and just a hint of pepper. It’s not overpowering at all, and somehow, it really works with the marshmallow vibe.

I can tell the egg is doing its thing, giving everything a smooth, almost silky texture.

Here’s a quick rundown of what I’m tasting:

• Sweet marshmallow with a toasted edge
• Light vanilla and a little caramel
• Soft warmth from the tequila
• Creamy mouthfeel from the egg

Sometimes, there’s this faint smokiness from the toasted marshmallow. It’s subtle—definitely not in your face—but it makes the whole thing more interesting.

As the drink sits, the flavors keep playing nicely together. I don’t think it’s too sweet, and the creamy finish just kind of hangs out for a bit.

The scent? Sweet and inviting, almost like you’re about to have dessert.