Add all the ingredients into a shaker with ice and shake.
Strain into a rocks glass with a large ice cube.
Garnish with grated nutmeg and a cherry.
*Pecan Maple syrup: In a skillet, toast ¼ cup pecans over medium heat until fragrant (about 2 minutes) then set aside. In a small pot combine 4 oz grade A maple syrup and 4 oz water and bring to a boil. Add toasted pecans to the pot and simmer for about 5 minutes. Remove from heat and place in fridge overnight. Strain out the solids and store, refrigerated, for up to two weeks.