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:

Robin Sinhababu