Put the Chambord in the bowl of your stand, then sprinkle the gelatin over it. Allow it to sit and soften. Make sure your whisk attachment is connected.
In the meantime, combine granulated sugar, corn syrup, water, and salt in a small, heavy-bottomed saucepan. Clip a candy thermometer to the pan. Bring to a boil over medium heat, avoid stirring once it starts to bubble. Allow to boil until the thermometer registers 238°F. Remove from heat.
Turn your mixer on low speed, then very carefully pour the hot syrup into the gelatine mixture in a slow and steady stream down the side of the bowl. Once it has all been added, increase to high and continue to beat until the mixture is very thick and forms ribbons, 10-12 minutes.
Working VERY quickly, use an oiled rubber spatula to scrape the whole thing into your prepared pan and smooth the top of the mixture.
Let stand at room temperature until the top is no longer sticky, 2-3 hours.
Run an oiled knife around the edges of the pan. Scoop some powdered sugar into a strainer and dust a large cutting board with it. Flip the marshmallow slab out of the pan and onto the prepared cutting board. Dust the top with a good coat of powdered sugar, then cut the marshmallow slab into squares (or however you like). Dust your knife with powdered sugar, as needed. Once again, dust the marshmallows with powdered sugar, turning to coat all of the sides.
Store the marshmallows in single layers between sheets of parchment paper in an airtight container, at room temperature, for up to 1 week.
Don't worry if the marshmallows stick to the knife a bit when you're cutting them – they are very forgiving and sort of bounce back into place.
I actually think that they are at their best texture after being stored for a few days.
If you do not want to use booze, substitute it with an equal amount of water.