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
Add all ingredients into a shaker with ice and shake well.
Strain into a rocks glass over fresh ice.
Garnish with grated nutmeg.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.