Photographed by Ashley Rose Conway for Lonny.
1. Crush graham crackers on a plate.
2. Add caramel sauce to another plate.
3. Roll the rim of a coupe or other glass in the caramel then the crushed graham cracker.
4. Add remaining ingredients into a shaker with ice and shake.
5. Strain into the glass with out ice.

Note: Creme de cacao is a chocolate spirit. It can often be overly sweet, so for best results use Tempus Fugit’s which makes a well balanced version.