1. Add all ingredients to a highball or footed pilsner glass. Add crushed ice until the glass is three-quarters full.
2. Use a barspoon or swizzle stick to swizzle the crushed ice with liquid ingredients.
3. Top with additional crushed ice, as needed to fill the glass.
4. Garnish with freshly grated nutmeg and mint bouquet.

Spiced Demerara Syrup

1. Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
2. Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
3. Cool to room temperature.
4. Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.

Allspice Dram

1. Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
2. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
3. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.