Mamma I’m Coming Home: A Cocktail

Mamma I’m Coming Home: A Cocktail

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

stacy-drink-recipePut all ingredients either on stove top or in a crock pot and let mull together for 2-3 hours. Serves 10 people at 4oz pours. Garnish with a soft piece of caramel candy.

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.

Honey Syrup:

Take equal parts honey and water and heat until honey is fully dissolved. Use as needed as a simple syrup.