If marshmallows only make you think of cocoa or campfires, Paola Velez’s new cookbook, Bodega Bakes, could flip that script. The Washington, D.C.–based pastry chef and co-founder of Bakers Against Racism gives the confection a decidedly grown-up spin with an infusion of fresh lime juice and the Brazilian spirit cachaça. The result? A craveable take on the Caipirinha that’s easy to make at home. Marshmallows are mostly a waiting game: The infused base and syrup solidify as they sit overnight at room temperature, then you cut the mixture into squares and let it rest another few hours before digging in. Velez’s recipe is infinitely riffable, too. “If you don’t have cachaça, you can use another clear liquor like vodka,” she writes. Or, use white rum to make Mojito marshmallows. Cocktail hour never tasted so sweet.