Herbal Rye Hot Chocolate

PHOTOS BY MICHAEL PIAZZA / SYTLED BY EMMET KELTY

SERVES 1

¾ ounce Ryan and Wood Rye
¾ ounce Green Chartreuse
4 ounces prepared hot chocolate or homemade
pinch each of cinnamon and allspice
Whipped cream & grated cinnamon (for garnish)

Warm a mug, add rye and chartreuse, then top with hot chocolate, finish with a dollop of whipped cream and freshly grated cinnamon.

Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.