Recipe

• 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.

History

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.

For Reference