First, make the graham cracker milk. Place graham crackers in a small mixing bowl with a lid. Cover with milk or half-and-half. (This will make more than you need, in case you want more cocktails!) Let it sit in the fridge for 4-8 hours. Strain out the graham crackers and pour it into a jar for use in cocktails.

In a zip-locking bag, place two graham crackers and seal the bag. Cover with a paper towel or tea towel and beat the bag with the back of a spoon until the graham crackers are crushed into crumbs. This can be as fine or crumbly as you wish, but coarse crumbs will work best. Pour crumbs onto a plate.

Pour a thin layer of chocolate syrup onto another plate.

Roll the outer edge of a martini glass in the chocolate syrup, then in graham cracker crumbs. If desired, drizzle some chocolate syrup on the inside of the glass in a circular manner. Place glass in the freezer while you prepare your other ingredients to keep the chocolate from dripping.

To a cocktail shaker filled with ice, add marshmallow vodka, chocolate liqueur and graham cracker milk. Shake until combined. Strain into the prepared martini glass.

Place a marshmallow on a skewer and give it a burst of flame from a kitchen blowtorch or lighter, until charred to your liking. Place on top of the cocktail glass for extra s’mores aroma.