Recipe by Jennifer Knott, head bartender at 312 Chicago, Chicago, IL
- 1 1/2 cups Pecan Infused Cutty Sark Scotch whiskey (Instructions below.)
- 1 1/2 cups Apple Cider
- 1 cup Fronesca Bin 27 Port
- 1 cup honey syrup (Instructions below.)
- 3 cinnamon sticks
- 7 cloves
Pecan Infused Cutty Sark:
Take 1lb of raw pecans and place on baking sheet. Sprinkle lightly with salt and pepper and bake at 250 degrees for 20-25 min. Stir once during baking process. Let cool. Add pecans to 1 liter bottle of Cutty Sark and let infuse for one week. Strain.
Take equal parts honey and water and heat until honey is fully dissolved. Use as needed as a simple syrup.