Celebrate Purim with extra sparkle and a whole lot of fluff! These cocktail-inspired marshmallows are playful and utterly irresistible, perfect for adults wanting a sweet treat with a twist. With a flavor for every festive mood, each bite is a little party in your mouth. Big thanks to Rivky, whose creative genius and enthusiastic testing brought these spirited marshmallows to life. You can taste the magic in every bite!

Yields 24 marshmallows

• 1 1/4 cups water, divided
• 3 packets Lieber’s unflavored gelatin
• 3 Tbsp lime, orange, or raspberry jello, according to variation (omit for espresso)
• 2 1/4 cups sugar
• 3/4 cup corn syrup
• flavorings, according to variation (see below)
• 1/2 cup confectioners’ sugar
• 1 Tbsp cornstarch

Lime Margarita

• 1 Tbsp tequila
• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp lime zest
• several drops green food coloring

Orange Screwdriver

• 1 Tbsp vanilla vodka
• 1/4 tsp orange extract
• 1 Tbsp orange zest
• several drops orange food coloring

Raspberry Lemon Drop

• 1 Tbsp vodka
• 1 Tbsp freshly squeezed
  lemon juice
• 1 Tbsp lemon zest

Espresso Martini

• 1/2 Tbsp vodka
• 1/2 Tbsp coffee liqueur
• 1 1/2 tsp instant coffee granules, dissolved in 1 Tbsp hot water
• 1/2 tsp vanilla extract (optional)

Pour 1/2 cup + 2 Tbsp water into the bowl of an electric mixer. Sprinkle the gelatin and jello, if using, evenly over the water and let it bloom.

In a medium-size saucepan, combine sugar, corn syrup, and remaining water. Stir once before turning on the heat. Bring to a boil over medium-high heat and cook for 7 minutes, until clear and bubbling, without stirring.

Lightly grease a 9x13-inch (23x33-cm) pan with cooking spray. Combine confectioners’ sugar and cornstarch and lightly dust the pan with a small amount of the mixture.

With the mixer running on low speed, slowly pour the hot syrup into the bloomed gelatin. Increase the speed to high and beat for 8 minutes, until very thick, white, and fluffy. Add flavorings according to variation and beat for 1–2 minutes, just until incorporated.

Working quickly, pour the mixture into the prepared pan. Generously coat the top with the remaining sugar-cornstarch mixture to keep it from drying out. Let sit, uncovered, for 6–12 hours, until fully set.

Turn the marshmallow slab onto parchment paper. Using a bench scraper or sharp knife, cut it into 24 marshmallows. Use excess sugar-cornstarch mixture to coat the sides as needed.

Note: For non-alcoholic marshmallows, omit the alcohol and replace it with an equal amount of water or juice. The marshmallows will set perfectly and retain all the bright cocktail-inspired flavors.