The Spice is Right


  • 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.

For Reference