Soft, squishy, sugar-coated, sumptuous. You can toast them, roast them, squash them – anything – just as long as you nosh them. Wanna know what we like to do with our marshmallows, though? Blend them with bagsful of fruit and a scintillatingly sour base beer to create a fiendishly thick, flavour-filled thirst-quencher, that’s what. For this inaugural iteration, we took fresh raspberry and sweet red grape, then added some passionfruit for a touch of the tropical. But whatever you do, just remember to…Keep It Mallow!