Campfire Sonata

Toasted, chocolatey, and crowned with a little flame.

• 2 shots freshly brewed Campfire Sonata espresso
• 1 tablespoon milk-chocolate sauce
• 1 teaspoon caramel sauce
• ¼ teaspoon pure vanilla extract
• Tiny pinch of fine sea salt
• 6 oz whole milk
• 3 tablespoons marshmallow crème
• Crushed graham crackers and a delicate caramel ribbon for finishing

1. Stir the milk-chocolate sauce, caramel, vanilla, and sea salt into the freshly brewed espresso until smooth.
2. Steam the milk until warm and velvety, then pour it slowly into the espresso mixture.
3. Spoon or pipe the marshmallow crème over the mocha.
4. Carefully toast the marshmallow topping with a culinary torch until its peaks are golden.
5. Finish with graham crumble and the lightest ribbon of caramel.

Campfire Sonata espresso folds into milk chocolate and caramel beneath a flame-kissed marshmallow crown. Toasted graham brings the final fireside note—a warm, full-bodied mocha made for blankets, records, and one more story before the embers fade.

Serves: 1

Alcohol: None

Small, silken, and glowing with toasted warmth.

• 2 shots freshly brewed Campfire Sonata espresso
• 1½ teaspoons toasted-almond syrup
• 1 teaspoon dark caramel sauce
• 3 oz whole milk
• Tiny pinch of fine sea salt
• Lightly toasted sliced almonds and a whisper of cinnamon for finishing

1. Stir the toasted-almond syrup, caramel sauce, and sea salt into the freshly brewed espresso.
2. Steam the milk until glossy and finely textured, without creating a heavy cap of foam.
3. Pour the milk gently into the espresso, keeping the coffee and milk beautifully balanced.
4. Finish with a few toasted almond slivers and the faintest dusting of cinnamon.
5. Serve immediately in a small cortado glass.

Campfire Sonata’s milk-chocolate depth meets toasted almond and dark caramel in a compact, velvety pour. Smooth, balanced, and quietly indulgent, it glows with the caramelized warmth of a fire settling low.

Serves: 1

Alcohol: None.

A warm pour. A caramelized glow. Fireside comfort with a spirited finish.

Ingredients

• 5 oz freshly brewed Campfire Sonata coffee
• 1 oz aged dark rum
• ½ oz Licor 43 or vanilla liqueur
• 1 teaspoon dark brown sugar
• Tiny pinch of fine sea salt
• 2 tablespoons heavy cream, lightly whipped until softly pourable
• 1 teaspoon finely crushed toasted graham crackers
• Whisper of cinnamon for finishing

The Ritual

1. Preheat a footed Irish-coffee glass with hot water, then empty and dry it.
2. Add the dark rum, Licor 43, brown sugar, and sea salt to the warm glass.
3. Pour in the freshly brewed Campfire Sonata coffee and stir until the sugar dissolves.
4. Gently float the softly whipped cream over the back of a spoon so it rests above the coffee.
5. Finish with toasted graham crumbs and the faintest dusting of cinnamon. Serve warm without stirring.

Campfire Sonata coffee meets aged rum and golden vanilla liqueur beneath a cool, silken crown of cream. Toasted graham and cinnamon echo the blend’s milk-chocolate depth and caramelized warmth, creating a polished fireside ritual meant to be sipped slowly through the cream.

Serves: 1
Alcohol: 1½ oz spirits and liqueur
21+ only — please enjoy responsibly..