Head bartender Jenn Knott calls this cocktail “a one-stop shop for all of the flavors reminiscent of the changing seasons.” For it, she infuses Cutty Sark scotch with roasted pecans, then simmers it with apple cider, Fonseca Bin No. 27 port, honey syrup, cinnamon sticks and cloves. It’s served in an Irish coffee mug and garnished with a soft caramel candy. It reminds Knott of growing up in Michigan and picking apples at the orchards with her family during the fall.
Place all the ingredients in a pan, and bring to a boil.
Reduce the heat to low, and let simmer for 1 hour.
Double-strain the cinnamon sticks and cloves from the hot cider.
Pour into an Irish coffee mug.
Garnish with a skewered soft caramel candy.
*Pecan-infused Cutty Sark scotch: Place 1 16-oz package of raw pecans on a baking sheet, and sprinkle with salt and pepper. Place in an oven heated at 200 degrees F, and roast for 20 to 25 minutes, stirring halfway through. Let cool. Pour pecans and 1L scotch into a large airtight container, and let set and infuse for 1 week. Strain out solids.