Allspice Dram
Allspice is one of my favorite spices yet I don’t use it enough. At a cocktail class a few years ago, I came across Allspice Dram, an allspice liquor. It was delicious by itself, although too strong to drink straight, and I was curious as to what cocktail recipes it could be applied to. The price, however, was not delicious, and I was determined to figure out a way to make my own Allspice Dram on a budget. This wasn’t difficult, as infusing alcohol is a simple procedure. It’s now a staple of my home bar and the key component for cocktails like the Lion’s Tail.
Ingredients
25 g (1/4 C) allspice berries, whole
1 C white rum
½ cinnamon stick
1½ C water
2/3 C dark brown sugar
Procedure
Put the allspice berries in a mortar and gently crush them with the pestle.
Place the crushed allspice in a glass Mason jar and top with the rum. Seal the jar and shake well. Let steep for 5 days, shaking daily. On day 6, add the cinnamon stick to the mixture.
After 7 days total steeping, strain out the solids through a fine-mesh strainer. Strain again through a coffee filter.
Heat water and sugar until boiling, stirring to dissolve, about 5 minutes. Let the syrup cool, then add it to the strained allspice infusion. Shake and then let rest for a day before using.