Remontel Toddy

[Photo: Nick Guy]

This hot toddy takes a swing south of the border. It's spicy and smoky, just a little bit sweet, and a perfect companion for a cold night. It comes to us from The Pastry War, Bobby Heugel and Alba Huerta's mezcal bar in Houston.

About the author: Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Remontel Toddy

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About This Recipe

Yield:makes 1 cocktail
This recipe appears in: Cold? You Need This Mezcal Hot Toddy


  • 1/2 ounce agave nectar
  • 3 1/2 ounces hot water
  • 1 1/2 ounces mezcal such as Mezcal Vago Elote
  • 3/4 ounce Green Chartreuse
  • 1 ounce ginger beer, room temperature
  • 2 dashes Bittermens Xocolatl Mole Bitters
  • 1 dash Angostura Bitters
  • 1 cinnamon stick
  • Lime twist
  • 2 mint sprigs


  1. 1

    Combine agave nectar and hot water in a mug or serving glass, stir until dissolved. Add mezcal, Chartreuse, ginger beer, mole bitters, and Angostura bitters. Stir and add cinnamon stick.

  2. 2

    Press lime zest and mint between your hands. Drop into toddy and serve.

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