A rugged granite bar surrounds a massive wine cask at chef Tom Douglas's upscale Greek outpost. Fig butter makes an unorthodox addition to this hot toddy; the leftover butter is great with roast chicken or pork or spread on toast.
Plus: Ultimate Cocktail Guide
2 teaspoons honey
2 ounces boiling water
2 ounces Metaxa
1 tablespoon Cardamom-Fig Butter
How to Make It
In a mug, combine the honey, hot water and Metaxa. Stir well, add the Cardamom-Fig Butter and stir again.
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