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
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 14g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|