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. 3 Eggnog Recipes to Keep Close This Holiday Season