Mama, I’m Coming Home for Christmas.
The holiday season certainly calls for a large, batched cocktail and the Mama, I’m Coming Home cocktail certainly delivers. Created by the former head bartender of 312 Chicago, Jenn Knott, this cocktail was designed with brutal winters in mind. Not only is the Mama, I’m Coming Home served hot, but it’s also stuffed with winter flavors like apple cider, cloves, cinnamon, and honey, alongside a thick port and a pecan-infused scotch.
Admittedly, this cocktail does require a bit of work. The pecan infusion requires some pre-planning, but it’s definitely well worth the wait. Plus, the recipe also requires simmering together some honey syrup. However, you can easily bank the syrup to be used for other cocktails like the Gold Rush, Gold Rusher, and the Brown Derby.
Having an excuse to mix up a batch of the Mama, I’m Coming Home is reason enough to come home for the holidays.
Mama, I’m Coming Home
Equipment
- 1 Medium Saucepan
- 10 Toddy Mugs
Ingredients
- 1½ cups Pecan-Infused Scotch Whiskey
- ¾ cups Port
- 2 cups Apple Cider
- ¾ cups Honey Syrup
- 7 Cloves
- 2 sticks Cinnamon
Pecan-Infused Scotch Whiskey
- 16 ounces Pecans
- 1 liter Scotch whiskey
Honey Syrup
- 1½ ounces Honey
- 1½ ounces Water
Instructions
- In a medium saucepan, bring 1½ cups of Pecan-Infused Scotch, ¾ cups Port, 2 cups apple cider, ¾ cups honey syrup, 7 cloves, and 2 cinnamon sticks to a boil.
- Once at a boil, reduce the heat to low and let the mixture simmer for an hour.
- Strain the liquid into ten toddy mugs.
- Garnish with a pecan or soft caramel candy.
Pecan-Infused Scotch Whiskey
- On a baking sheet, spread out a 16 ounce package of pecans and lightly season with salt and pepper.
- Roast the pecans for 20 minutes in an oven set to 200℉. Stir the pecans halfway through.
- Cool the pecans and combine with a liter of scotch in an airtight container.
- Let the mixture set for at least one week and then strain to remove the solids.
Honey Syrup
- Combine the 1½ ounces of honey and 1½ ounces of water in a small saucepan over medium heat. Stir.
- Once the honey has dissolved, remove from the heat. Let cool.
Notes
- Store the honey syrup in an airtight container in the refrigerator for up to one month.
