Remontel Toddy Recipe

By
Nick Guy
Nick Guy: Contributing Writer at Serious Eats
Nick Guy
Nick Guy is a BarSmarts-certified bartender. In addition to drinks writing that's appeared on Serious Eats, he's also written about drinks for Wirecutter, the Buffalo News, and Extra Crispy. He is also a senior staff writer at Wirecutter, covering Apple and accessories.
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Updated May. 09, 2019
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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.

Recipe Facts

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(0)

Total: 0 mins
Serves: 1 serving

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Ingredients

  • 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

Directions

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

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