Allspice is a dried spice made from Pimento berries. It got its fairly ambiguous name thanks, like lots of things, to colonisation. Early Europeans to the Caribbean thought that it tasted like a mixture of nutmeg, cloves and cinnamon.
1 cup - white rum
1/4 cup whole allspice berries
1 cinnamon stick
1 1/2 cup water
2/3 cup brown sugar
Crush the allspice berries in a mortar and pestle (or with the bottom of a saucepan). Don’t go too fine - you'll only be filtering it out later. Put the crushed allspice berries into a resealable jar or bottle. Add the rum and shake it. Leave it for 4 days, but come back to it every day for another vigorous shake. After the 4th day, give it a taste. If it needs any more of a particular spice (cinnamon, cloves, nutmeg, anise) to meet your taste, add them now.
Leave it for another week or so, strain it and run it through a coffee filter. Clean out the resealable jar and add the strained mixture back in.
Make a syrup from 1 cup of water and a cup of brown sugar. Once it’s cooled down, add it to the rum. Shake it well and leave it for a couple more days, after which your Allspice Dram will be ready to use.
Allspice Dram is a spiced liqueur perfect for adding to tiki-style cocktails, but it can also be a great addition to a wider variety of mixed drinks. A few dashes in a Rye Old-Fashioned can really compliment the spices already present in the whiskey, bringing them further to the fore. It also goes just as well with brandy or Cognac as it does with rum.
A little goes a long way, so be overly-cautious when adding it to cocktails. We keep ours under a slow-pouring spout for good reason.
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