The “Farren Lake” cocktail is a nostalgic toast to summer nights spent by the fire, where the warmth of friendship blends with the scent of roasted marshmallows. At its heart, Highland Park Magnus brings its lightly smoky embrace, grounding the drink. Topped with marshmallow foam and a dusting of chocolate and graham cracker, this cocktail doesn’t just flirt with indulgence—it dives right in, headfirst. If summer camp had a Scotch bar, this would be the house special.
Recipe: Ben Townsend (Toronto, Ontario)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail, as explained by Ben Townsend, home bartender based in Toronto, Ontario, “this cocktail is a tribute to my childhood summers spent at a cottage with family and friends. During the day, we’d swim and soak up the sun, but as night fell, we gathered around the bonfire, roasting marshmallows and enjoying each other’s company. The smoky Highland Park Magnus blends with bourbon and Averna to create a rich, woodsy base, while the marshmallow-bourbon foam, chocolate and graham cracker garnishes capture the nostalgic taste of s’mores.“
Farren Lake
Difficulty: ModerateFlavor Camps: Boozy, Sweet, Smoky
Ingredients
1.5 oz Highland Park Magnus
0.5 oz Bourbon
0.5 oz Amaro Averna
2 dashes Chocolate Bitters
2 dashes Smoke Bitters
Garnish: Marshmallow Foam*, Chocolate & Graham Cracker Shavings
Directions
- Add all ingredients into a mixing glass and stir with ice until chilled and diluted.
- Strain into a chilled Nick & Nora glass.
- Gently spoon the foam to float on top of the cocktail.
- Grate graham cracker and shave milk chocolate over the foam.
Notes
- For marshmallow-bourbon foam, dry shake 1oz marshmallow syrup, 1oz bourbon, and one straw vegan foamer (or egg white)