• 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.