Cocktail & Other Recipes By Spirit Scotch Cocktails

Mama, I’m Coming Home

Mama I'm Coming Home cocktail in a clear Irish coffee mug, garnished with a skewered piece of caramel candy
Image:

Liquor.com / Tim Nusog

Mama, I’m Coming Home was created by Jenn Knott, formerly the head bartender at 312 Chicago. She calls this hot, batched cocktail “a one-stop shop for all of the flavors reminiscent of the changing seasons.” She’s not wrong. The drink features pecan-infused scotch, port, apple cider, honey syrup, cloves and cinnamon, all cooked together on the stove to yield a festive drink that’s ready to warm you up during the season’s coldest months.

Making this drink require some forethought because the pecan-infused scotch must be made ahead of time by letting the roasted pecans and liquor mingle for a week. Once that’s done, all you need to do is add your ingredients to a pot and let them cook for an hour. The hot and revitalizing liquid is served in Irish coffee mugs and garnished with a soft caramel candy.

Knott says the Mama, I’m Coming Home drink reminds her of growing up in Michigan and picking apples at the orchards with her family during the fall. Even if you have no such memories, you can still enjoy this warming cocktail once the weather turns cool.

Ingredients

  • 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

  • 7 whole cloves

  • 2 cinnamon sticks

  • Garnish: soft caramel candy

Steps

Serves 10.

  1. Add the pecan-infused scotch, port, apple cider, honey syrup, cloves and cinnamon sticks into a medium saucepot and bring to a boil.

  2. Reduce the heat to low and let simmer for 1 hour.

  3. Divide between 10 Irish coffee mugs, straining out the solids.

  4. 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.