Hot Buttered Mezcal
Rich Demerara sugar in this hot drink helps bring mezcal into the cold weather, and the strained spice base keeps it smooth and buttery. Based on a recipe from Dove's Luncheonette in Chicago.
PS: The ingredients in this cocktail are available as a bundle on Curiada.
Ingredients:
- ½ oz Demerara Gum Syrup
- 2 oz mezcal
-
1 tablespoon salted butter (at room temperature)
- dash aromatic bitters (or chocolate bitters)
-
4 oz spice base: simmer water for at least 30 minutes with a generous addition of cinnamon sticks, star anise, allspice berries, cloves, and peppercorns, or your preferred combination of winter spices; strain or carefully ladle the hot mixture when ready to serve
Instructions:
- Add all ingredients to a warm mug
- Stir thoroughly for 20 seconds
- When contents settle, grate nutmeg on top
Glass:
- mug
Garnish:
- grated nutmeg and star anise
Photo: