Cocktail & Other Recipes By Spirit Rum Cocktails

The Spice Is Right

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.


  • 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


  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.