Jenn Knott, the head bartender at 312 Chicago, calls this large-format batched cocktail "a one-stop shop for all of the flavors reminiscent of the changing seasons."
To make 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, she says, of growing up in Michigan and picking apples at the orchards with her family during the fall.
- 1 1/2 cups pecan-infused Cutty Sark blended scotch*
- 3/4 cup Fonseca Bin No. 27 port
- 2 cups apple cider
- 3/4 cup honey syrup
- 2 cinnamon sticks
- 7 whole cloves
- Garnish: soft caramel candy
Place all the ingredients in a medium saucepot and bring to a boil.
Reduce the heat to low and let simmer for 1 hour.
Divide between 10 Irish coffee mugs, straining out the solids.
Garnish with a skewered soft caramel candy.
*Pecan-infused Cutty Sark scotch: Place 1 16-ounce package of raw pecans on a baking sheet and sprinkle with salt and pepper. Place in an oven preheated to 200 degrees F and roast for 20 to 25 minutes, stirring halfway through. Let cool. Pour pecans and 1 liter of scotch into a large airtight container, and let set and infuse for 1 week. Strain out solids.