Pour a thin layer of honey or chocolate syrup into a shallow dish. Roll the rim of a rocks glass through the syrup, then through crushed graham cracker crumbs to coat about half an inch.

Hold the marshmallow on a skewer about 3 inches above the kitchen torch flame. Rotate slowly for 60 to 90 seconds until the exterior is golden brown with caramelized spots and the interior remains soft.

Add one large ice cube or four to five regular ice cubes to the prepared glass.

Place the sugar cube in a mixing glass with two dashes of chocolate bitters, one dash of Angostura bitters, and a splash of water. Muddle gently for 10 seconds until the sugar dissolves.

Add 2 ounces of bourbon or rye whiskey and 0.5 ounce of marshmallow liqueur to the mixing glass. Stir with a bar spoon for 20 seconds until chilled and slightly diluted.

Strain the mixture into the ice-filled glass using a bar strainer.

Place the dark chocolate square into the drink and allow it to melt slowly as you sip.

Balance the toasted marshmallow on the rim of the glass or place it into the drink. Serve immediately.