Two things Chicago bartenders know very well:
1) The bitter cold.
2) How to make soul-nourishing drinks to fortify you against the bitter cold.
So it’s no surprise that this next recipe comes courtesy of the fine Chicagoans at the Whistler.
The name is Hot Dope, and it’s sort of like a hot toddy, except smokier. And tangier. And better in pretty much every single way. Just trust us.
And also trust this recipe.
Hot Dope
1 1/4 oz bonded bourbon
1 oz aged rhum agricole
1 oz lapsang souchong tea
2 dashes Angostura bitters
1 dash chocolate bitters
Heat ingredients on the stove until the liquid reaches approximately 160 degrees F, keeping a close eye on the pot with a thermometer. Generally aim to keep the setting on low. Serve in a preheated espresso mug and top with a spritz of peated scotch (they use Laphroaig 10 Year).
1) The bitter cold.
2) How to make soul-nourishing drinks to fortify you against the bitter cold.
So it’s no surprise that this next recipe comes courtesy of the fine Chicagoans at the Whistler.
The name is Hot Dope, and it’s sort of like a hot toddy, except smokier. And tangier. And better in pretty much every single way. Just trust us.
And also trust this recipe.
Hot Dope
1 1/4 oz bonded bourbon
1 oz aged rhum agricole
1 oz lapsang souchong tea
2 dashes Angostura bitters
1 dash chocolate bitters
Heat ingredients on the stove until the liquid reaches approximately 160 degrees F, keeping a close eye on the pot with a thermometer. Generally aim to keep the setting on low. Serve in a preheated espresso mug and top with a spritz of peated scotch (they use Laphroaig 10 Year).
