Agency Lifestyle de Novo Drinks

de Novo Drinks: The Happy Camper

By Annie Sexton on October, 22 2019
Group 8054

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Annie Sexton




It’s fall, ya’ll, and there’s something about the changing leaves and the crisp, autumn air that makes for the perfect time to step away and recharge. That’s why every year in October we make time for our annual team retreat.


For the past few years, the de Novo team has peeled our eyes away from our screens,  left the office behind and taken to the woods for some team building (and bonding). We think it’s important to give our creative muscles a break and take a step back to evaluate where we’re at and where we’d like to go as a team. We also think it’s important to have fun together.




de Novo’s idea of a good time uuuuusually involves a nice cocktail or two, so this year, we’re sharing a recipe for our signature retreat cocktail, the Happy Camper. This drink is inspired by the many nights spent bonding around the bonfire at our retreats over the years, and we hope it will give you all the warm fuzzies this fall season, too.


Long exposure team_night sky






2 oz  bourbon whiskey (we use this bourbon from our friends at Cedar Ridge)

1 oz toasted marshmallow syrup (see recipe below)

2 dashes chocolate bitters

1 small bowl of water

2 graham crackers, crushed on a plate

1 toasted marshmallow + skewer, for garnish


Toasted Marshmallow Syrup

1 cup sugar

1 cup water

8-10 marshmallows

Kitchen torch / flame


To make the toasted marshmallow syrup:

1. Add water and sugar to a small saucepan over medium heat. Bring to a boil. Lower heat and simmer, stirring occasionally until the sugar has completely dissolved, about 5 minutes.
2. Torch marshmallows with a kitchen torch or flame from a gas burning stove until browned and/or slightly burned in spots.
3. Add toasted marshmallows to saucepan and stir until completely dissolved, about 2 – 3 minutes.
4. Remove from heat. Strain through a fine mesh strainer to separate torched marshmallow solids.
5. Store in a glass bottle or jar and keep in the fridge for up to 1 month.


To make the cocktail:

1. Dip the rim of the cocktail glass into a small bowl of water, then dip immediately into crushed graham cracker bits, creating a graham cracker rim.


2. Add bourbon, toasted marshmallow syrup and bitters to a cocktail shaker full of ice. Shake vigorously until well-combined and the shaker becomes very cold.


3. Strain into graham cracker rimmed glass (large ice cube optional).


4. Garnish with a torched toasted marshmallow and enjoy!

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