Mamma I’m Coming Home

”Every year at around this time, Jennifer Knott, head bartender at Chicago 312, gets the urge to use apples. “I love how versatile they are and the many ways they can be used,” she says. “All of my cocktails have apple cider paired with a different spirit.”

Created by head bartender Jennifer Knott at 312 Chicago, Chicago

INGREDIENT

  • 2 cup apple cider
  • 1½ cups Pecan-infused Cutty Sark Blended Scotch Whiskey
  • ¾ cup Fonseca Bin No. 27 Port
  • ¾ cup honey syrup
  • 2 cinnamon sticks
  • 7 cloves

Directions

Place all ingredients in a pan and bring to a boil. Reduce heat to low and let mull for an hour. Double strain the cinnamon sticks and cloves from the hot cider. Pour into an Irish coffee mug and garnish with a soft caramel candy. Serving size: 10 people batched/4 oz. per drink or single serving.