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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.


  • 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


  • Add all ingredients to a warm mug
  • Stir thoroughly for 20 seconds
  • When contents settle, grate nutmeg on top


  • mug


  • grated nutmeg and star anise


Robin Sinhababu