The grown-up one.
- 1½ oz (45 ml) Hansen Pumpkin Spice Cream Liqueur
- 1 oz (30 ml) rye whisky
- ¼ oz (7 ml) maple syrup
- 2 dashes Angostura bitters
Shake with ice, strain over one large cube in a rocks glass. Grate fresh nutmeg over the top. The rye’s spice sits right on top of the clove and it drinks like a boozy horchata.