This recipe appears in:Cold? You Need This Mezcal Hot Toddy
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.
- 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
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.
Press lime zest and mint between your hands. Drop into toddy and serve.