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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 oz Plantation Stiggins’ Fancy pineapple rum
- 1 oz Rittenhouse rye whiskey
- 1/2 oz St. Elizabeth allspice dram
- 1/4 oz Ancho Reyes ancho chile liqueur
- 1/4 oz Cinnamon simple syrup*
- 3/4 oz 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.
*Cinnamon simple syrup: Add 4 cinnamon sticks, 1 cup sugar and 1 cup water into saucepan. Bring to boil, reduce heat and simmer until sugar dissolves. Remove pan from heat and let steep for 20 minutes. Remove cinnamon sticks and store syrup in refrigerator up to 2 weeks. (Optional: Mix 1/2 oz simple syrup with 1 dash ground cinnamon.).