• Add Bourbon, salted caramel simple syrup (see next slide for recipe), and bitters to a cocktail mixing glass.
• Add ice to the old fashioned glass and set aside.
• Add ice to the cocktail mixing glass, stir the ingredients using a cocktail spoon, then immediately pour into a rocks glass.
  
• Gently squeeze the orange peel directly over the glass to release the oils, then twist and place into the glass.
• Place the marshmallow on a cocktail pick, roast the marshmallow using a torch. Place the flaming marshmallow on top of the ice and serve immediately. Enjoy!
  

Salted Caramel Syrup

• Add 1 cup of sugar to a saucepan on medium low.
• Whisk continuously as the sugar begins to melt and turns to an amber brown hue.
• Once there are little to no lumps add the salt and whisk.
• Slowly whisk in the water. Be very cautious of heat, bubbles, and steam. Once combined, remove from the heat and set aside to come to room temperature.
• Strain the salted caramel using a mesh strainer and store in an airtight container and refrigerate.