Cocktail & Other Recipes By Spirit Rum Cocktails

The Spice Is Right

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Published 12/17/19
Mackenzie Dawes

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. Rye, all-spice dram, chile liqueur and cinnamon simple syrup come together to make a bold backbone for the winter cocktail. But it’s the pineapple rum that gives the drink its legs, says Wood. It brings a “contrasting sweetness and brighter tone” to the drink. If you want to spice this flavor profile up even more, Woods suggests infusing the rum and rye with some clove and/or cinnamon sticks prior to mixing.

Ingredients

  • 1 ounce Plantation Stiggins’ Fancy pineapple rum
  • 1 ounce Rittenhouse rye whiskey
  • 1/2 ounce St. Elizabeth allspice dram
  • 1/4 ounce Ancho Reyes ancho chile liqueur
  • 1/4 ounce cinnamon simple syrup
  • 3/4 ounce Eggnog
  • Garnish: grated nutmeg

Steps

  1. Add all ingredients into a shaker with ice and shake well.

  2. Strain into a rocks glass over fresh ice.

  3. Garnish with grated nutmeg.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of food-borne illness.