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