S’Mores With More. Giving the Fireside Classic an Elevated Spin.
Take a cue from high-end bars and restaurants that are getting creative with this do-it-yourself treat.
5 min
One of America’s greatest contributions to the pantheon of sweet treats is the s’more. Nothing more than a simple combination of chocolate, marshmallow, and graham cracker (preferably heated up over a crackling fire), s’mores have become a beloved pastime among kids of all ages, and in recent years the once-humble dessert has evolved in a number of ways.
Countless restaurants and resorts have elevated the combination, creating unique offerings that barely resemble the original version. The best part of these fine-dining iterations is that they can be made in the (warm) comfort of home.
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Mansion Global Experience Luxury consulted with a range of culinary talent from across the U.S., seeking out their spins on the beloved dessert. From drinkable and dippable versions to fanciful concoctions made with luxurious ingredients, these recipes will change how you look at s’mores.
The Elvis
One of the toniest hotels in the nation’s capital, Salamander Washington DC, serves this decadent creation at its lobby-level lounge or on the picturesque terrace restaurant overlooking the Washington Marina. “When reimagining the classic s’mores, I wanted to create something truly unique,” says Leanne Wood, pastry sous-chef. “The first combination that came to mind was peanut butter and bananas—a pairing I’ve always adored. I wanted to take it even further and add a bold twist. That’s when the idea of bacon came into play, leading to the creation of tequila-candied bacon. How could I resist combining these iconic flavors into an elevated s’mores experience?”
Ingredients
Makes four servings
8 pieces of milk chocolate bars
8 graham crackers broken into squares
8 marshmallows
8 tablespoons peanut butter
2 bananas, slightly green
2 tablespoons butter
2 teaspoons brown sugar
1/4 cup dark Anejo Tequila
1/4 cup dark brown sugar
1 pound bacon
For Tequila Brown Sugar Bacon
Heat oven to 350F. Line a baking sheet with parchment paper. Lay bacon slices in a single layer on the baking sheet (using two if they won’t fit on one). Brush bacon on both sides with tequila. Sprinkle brown sugar on both sides of the bacon. Bake until crispy, for about 25–30 minutes. Remove bacon to a paper-towel-lined plate, and let cool for at least five minutes before serving.
Directions
Melt butter in a frying pan and gently fry the bananas, being careful not to mash them. When bananas are browned on each side, sprinkle lightly with brown sugar and remove from heat. Top a graham cracker with a square of chocolate. Spread peanut butter generously over another graham-cracker square. Toast a marshmallow and add it to your chocolate and graham-cracker stack. Top with a few caramelized bananas and tequila brown sugar bacon slices. Combine the two crackers to form a sandwich.
S’mores Milk Punch
When it comes to the winter season, Four Seasons Hotel New Orleans provides a memorable environment, especially when patrons indulge in this drinkable take on s’mores at the posh Chandelier Bar. “This drink pulls on our sentimental heartstrings and makes us feel immersed in the festivities,” says chef-partner Alon Shaya. “Milk punch might be trendy today, but this creamy and rich format has been a part of the New Orleans cocktail scene for generations.”
Ingredients
Makes one serving
1.5 ounce bourbon
1 ounce heavy cream
0.75 ounce Tempus Fugit Crème de Cacao
0.25 ounce simple syrup
1 small graham cracker
Mini marshmallows (or one large marshmallow)
Freshly shaved nutmeg
Directions
Fill a shaker with ice and add the liquids. Shake vigorously for 5 to 7 seconds. Fill an Old Fashioned glass with fresh ice and strain the liquids through the shaker and into the glass. Garnish with nutmeg, graham cracker, and as many marshmallows as desired.
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Maple-Bacon Savory S’mores
Befitting its status as one of Vermont’s most elevated luxury slopeside communities, Spruce Peak—located at the base of Stowe’s imposing Mount Mansfield—serves up s’mores in style. Guests of The Lodge at Spruce Peak can enjoy this savory take on the classic at cozy venues such as the WhistlePig Pavilion and Alpine Hall. “When brainstorming ideas for a wedding group who wanted an over-the-top s’mores bar, we came up with the idea to swap out the traditional marshmallow with raclette cheese—a melty alpine-style cheese that is no stranger to fire,” says executive chef Sean Blomgren. “The savory-sweet pairing of the smoky cheese with our signature maple-bacon jam makes for an unforgettable twist on the traditional s’more.”
Ingredients
Makes four to eight servings
16 black pepper-thyme crackers (or suitable store-bought alternative)
1/2 cup maple-bacon jam
1/2 pound Raclette cheese, cut into eight 2-inch by 2-inch rectangles, ½-inch thick
Roasting sticks
For Maple-Bacon Jam
1 pound bacon, diced
1 large shallot, diced
½ cup balsamic vinegar
¼ cup brown sugar
¼ cup Vermont maple syrup
2 tablespoons whole-grain mustard
2 sprigs thyme
Use a heavy-bottomed shallow pan and render bacon until browned and crispy. Drain most of the bacon fat and add shallots to sweat. Once translucent, add remaining ingredients and cook over medium heat until syrupy. Makes 2 cups.
Directions
Make maple-bacon jam ahead of time. When ready to assemble, skewer cheese pieces with two long sticks for stability. Roast over an open fire until bubbly and starting to melt (too melty and the cheese will fall into the fire). Place cheese onto one cracker at a time, and top with bacon jam. Top each with a second cracker to form savory s’mores.
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S’mores Martini
It doesn’t get much cozier than Lake Placid’s Whiteface Lodge in the heart of New York’s Adirondacks. This indulgent cocktail can be enjoyed at Peak 47’s copper-topped bar or while seated outside in one of the resort’s rustic lean-tos. “This cocktail was crafted to perfectly complement the cozy, inviting atmosphere of Peak 47, capturing the essence of Whiteface Lodge—whether you’re savoring it at the bar or relaxing by the fireplace,” says chef Michael Jacobs.
Ingredients
Makes one serving
1 ounce Mozart Chocolate Cream Liqueur
1 ounce Smirnoff Vanilla vodka
1.5 ounces Bailey’s Irish Cream
Ghirardelli chocolate syrup
Crushed graham crackers
2 marshmallows
Directions
Line the rim of a chilled coupe glass with chocolate syrup, and roll the rim onto crushed graham crackers. Combine liquids in a shaker; shake and double-strain into the glass. Place two marshmallows on a toothpick. Toast the marshmallows by briefly lighting them on fire. Allow the flames to naturally extinguish, or carefully blow them out if needed. Once toasted, place the marshmallows on top of the glass.
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Lux S’mores Fondue
Guests of The Gwen, a Luxury Collection Hotel rooted in the history and heritage of downtown Chicago in the 1930s, can enjoy this sociable, communal take on the classic. “There’s something magical about gathering around a fire pit on a winter night,” says executive chef Matt Jergens. “This fondue was inspired by that very feeling—a warm, cozy experience meant to bring friends and family together on our rooftop terrace, sharing laughter, stories, and that perfect bite of melted chocolate by the glow of the fire pits and city lights.”
Ingredients
Makes four to six servings
1 cup Callebaut extra bitter Guayaquil couverture chocolate (chips or bars broken into 1-inch squares)
1 cup heavy cream
1/4 cup honey
Pinch sea salt
12 graham crackers
24 marshmallows
1 package of pre-made cheesecake bites or 1 full cheesecake, sliced
1 box or sleeve of shortbread cookies
3 large bananas sliced
1 package of fresh strawberries, cleaned
Directions
Combine the cream and honey in a saucepan and bring to a simmer. Pour mixture over chocolate in a mixing bowl; add salt. Stir until smooth, then transfer to a traditional fondue pot over heat. (Use at least a six-cup stainless steel or ceramic fondue pot, electric or integrated burner based on preference.) Using fondue sticks or long wooden skewers, dip preferred items into the fondue and then place in between or on top of graham crackers to make a traditional s’mores bite, or create your own deconstructed s’more with the fondue.
This article originally appeared in the February 2025 issue of Mansion Global Experience Luxury.
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Sydney Children’s Hospitals Foundation CEO Kristina Keneally says Australia’s culture of large-scale philanthropy is becoming more sophisticated as Gold Dinner raises $75.5 million for children’s health, research and innovation.
Sydney Children’s Hospitals Foundation CEO Kristina Keneally says Australia’s culture of large-scale philanthropy is becoming more sophisticated as Gold Dinner raises $75.5 million for children’s health, research and innovation.
3 minAustralia’s wealthiest donors are becoming more strategic, more ambitious and increasingly focused on creating measurable impact, according to Sydney Children’s Hospitals Foundation chief executive Kristina Keneally.
Speaking after the 2026 Gold Dinner, held last week in Sydney, Keneally said Australia was experiencing a significant shift in how major philanthropy is viewed, with large-scale giving increasingly part of conversations about leadership, legacy and social impact.
The annual Gold Dinner, now in its 29th year, brought together some of the country’s most influential business leaders, philanthropists and cultural figures, raising $75.5 million and counting in support of the Sydney Children’s Hospitals Network.
While the event has become one of Australia’s most prestigious fundraising gatherings, Keneally said its significance extends far beyond a single evening.
“Gold Dinner, the flagship event of Sydney Children’s Hospitals Foundation, represents far more than a single evening. It is a powerful demonstration of what a committed community can achieve together over 12 months,” she said.
“The strength of that community, and the trust built over nearly three decades, means people return not just for the event, but for the impact they know it delivers.”
A NEW ERA OF PHILANTHROPY
Large-scale philanthropy has long been a feature of American society, where charitable foundations and major donors often play a prominent role in funding medical research, education and social programs.
Keneally believes Australia is moving in a similar direction.
“Australia is building a stronger culture of large-scale philanthropy, but it is still evolving compared to the United States, where giving at scale is more deeply embedded and widely recognised,” she said.
She said the country’s philanthropic landscape was becoming more sophisticated as successful business leaders increasingly sought opportunities to create meaningful change through their giving.
“In Australia, while generosity has always been strong, large-scale giving has historically been less visible, but that is changing rapidly as more leaders embrace philanthropy as a powerful way to drive meaningful outcomes.”
According to Keneally, events such as the Gold Dinner are helping reshape public perceptions of philanthropy by demonstrating the tangible outcomes that major donations can achieve.
“Gold Dinner is helping to reshape how philanthropy is perceived in Australia, making it more visible, more aspirational and more connected to real-world outcomes,” she said.
WHERE THE MONEY GOES
The funds raised through Gold Dinner support clinical care, research and innovation across the Sydney Children’s Hospitals Network.
Over the past 12 months, more than $75.5 million has been raised to help fund advanced medical equipment, innovative care models and world-leading medical research. Areas of focus include precision medicine and early diagnosis, where emerging technologies are already changing how childhood illnesses are detected and treated.
Keneally said the impact is felt directly by children and families facing some of the most difficult moments of their lives.
“For children and families, this translates into very real and immediate impact. It means faster diagnoses, earlier access to life-saving treatments, and care that is more personalised and effective,” she said.
“It also ensures hospitals are equipped not just to respond to illness, but to reimagine what care can look like, giving children the best possible chance not only to survive, but to live full, healthy lives.”
BUSINESS LEADERS BACKING CHANGE
One of the defining characteristics of Gold Dinner is the calibre of its supporters.
The event has evolved into a meeting point for influential leaders from business, culture and philanthropy, many of whom see charitable giving as an extension of their professional and personal legacy.
“It speaks to a community that is not only generous, but increasingly ambitious in how it gives, combining influence, expertise and purpose to achieve outcomes at scale,” Keneally said.
Among the major supporters of this year’s event were Presenting Partner, John-Paul Nassif Foundation; Major Partners, ABC Bullion, Shaw and Partners Financial Services and One Circular Quay by Lendlease; and Premier Partner, Range Rover, whose ongoing support reflects a shared philosophy of legacy and long-term impact.
The evening also featured performances, premium hospitality experiences and fundraising initiatives designed to encourage further support for children’s health services and research.
LOOKING BEYOND NEW HOSPITALS
With major new children’s hospital developments at Randwick and Westmead progressing, Keneally said the focus is increasingly turning towards what comes next.
“The long-term vision is to ensure every child has access to world-leading healthcare, care that continues to evolve through innovation, research and global collaboration,” she said.
The foundation’s future priorities include accelerating medical discovery, expanding access to cutting-edge treatments and helping position New South Wales as a global leader in children’s health.
Keneally said the Gold Dinner remains central to achieving those ambitions because it does more than raise money.
“Gold Dinner is critical to making that vision possible. It not only provides significant funding, but also unites a powerful network of supporters who are driving the future of philanthropy in Australia,” she said.
As Australia’s culture of philanthropy continues to mature, Keneally believes that the network will play an increasingly important role in shaping the future of healthcare for generations to come.
“The result is a community that is helping to shape the future of paediatric care, not just for today’s patients, but for generations to come.”
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