S’Mores With More. Giving the Fireside Classic an Elevated Spin.

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.

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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.