- 30ml Plantation Stiggins’ Fancy pineapple rum
- 30ml Rittenhouse rye whiskey
- 15ml St. Elizabeth allspice dram
- 5-7ml Ancho Reyes ancho chile liqueur
- 5-7ml cinnamon simple syrup
- 25ml Eggnog
- Garnish: grated nutmeg
Add all ingredients into a shaker with ice and shake well. Strain into a rocks glass over fresh ice.
This eggnog variation from Tulsa’s Nate Wood, who splits his bartending duties between Amelia’s on Boston and Oren, is a spice lover’s dream come true.