Add all ingredients into a rocks glass over ice and stir well.
Garnish with a flamed orange peel.
*Eggnog: In a stand mixer bowl, beat 4 egg yolks until light in color. Slowly add 1/3 cup organic sugar and beat until completely dissolved. Add 16 oz whole milk, 1 cup heavy cream and 1 tsp freshly grated nutmeg, then stir to combine. Set aside in refrigerator and store until service. When serving, place 4 egg whites in stand mixer bowl (or in chilled metal mixing bowl) and beat to soft peaks. With mixer still running, slowly add 1 tbsp refined sugar and beat until stiff peaks form. Gently fold egg white mixture into main mixture. (For a lighter version, use half-and-half instead of heavy cream. For a nondairy version, whisk 1/4 cup almond butter into 24 oz unsweetened almond milk, instead of milk and heavy cream; or use 1 pt almond milk and 1 cup cooked oatmeal, then blend entire batch until smooth.).