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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For affluent homeowners, the laundry is no longer a utility space. It’s becoming a performance-driven investment in hygiene, longevity and seamless living.
2 min
In high-end homes, the most telling upgrades are no longer the obvious ones.
It’s not just the marble in the kitchen or the view from the terrace. Increasingly, it’s the rooms you don’t see, and how well they actually work.
The laundry is a perfect example.
Once treated as a purely functional space, it is now being reconsidered by architects and homeowners alike as a zone where performance, hygiene and design need to align.
And for buyers operating at the top end of the market, that shift is less about aesthetics and more about control.
Because in a home where everything is curated, inefficiency stands out.
ASKO’s latest “Laundry Care 2.0” range leans directly into that mindset, positioning the laundry as a long-term investment rather than a basic appliance purchase.
Built on more than 75 years of engineering, the Scandinavian brand’s latest systems focus on durability, precision and what is becoming a defining luxury in modern homes: quiet.
One of the more telling innovations is something most buyers would never think to question until it fails.
Traditional washing machines rely on rubber seals that trap dirt and bacteria over time. ASKO replaces that entirely with a steel solution designed to maintain a cleaner, more hygienic drum.
It’s not a headline feature. But it is exactly the kind of detail buyers tend to notice.
Then there is the issue of noise.
As open-plan living has become standard in prestige homes, the background hum of appliances has gone from unnoticed to intrusive.
ASKO’s suspension system is engineered to minimise vibration almost entirely, allowing machines to run without disrupting the wider home environment.
In practical terms, that means a load can run late at night without carrying through the house. In lifestyle terms, it means the home functions as intended.
The same thinking extends to the drying process. Uneven loads, tangled fabrics and repeat cycles are treated as inefficiencies rather than inconveniences, with technology designed to keep garments moving evenly and reduce wear over time.
For buyers, this is where the value proposition sharpens.
It is not about having more features. It is about removing friction.
Less maintenance. Less noise. Less time spent correcting what should have worked the first time.
In that sense, modern laundry is no longer just a utility. It is a reflection of how a home performs behind the scenes, and whether it lives up to the expectations set by everything else.
Because at this level, luxury is not just what you see.
It is what you don’t have to think about.
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