DIY Allspice Dram

Allspice dram is a simple liqueur flavored with allspice berries. It's also known as pimento dram, because allspice is a berry from the pimento tree. Allspice dram adds a dark, strong, and spicy counterpoint to rum and sweet ingredients in tiki drinks. For years, allspice dram was damn-near impossible to find in the states. Even though you can find it on store shelves now, it's still much more fun (and affordable!) to make it at home.

Notes:

  • If you choose to substitute an overproof rum, you may need to let the final strained version rest longer.
  • Unlike many DIY liqueurs, opening and sampling your allspice dram as you go isn't going to give you a good indication of what the final product will taste like. While it may smell strong (and taste strong) early in the steeping process, the extra time is necessary.
  • Store at room temperature for 1 to 2 months. It isn't going to spoil, but the flavor will change over time if you keep it too long.

DIY Allspice Dram

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About This Recipe

Yield:Makes about 3 cups
Active time:15 minutes
Total time:14 days
Special equipment:mortar and pestle (or spice grinder), fine-mesh sieve, coffee filters
This recipe appears in: DIY vs. Buy: Should I Make My Own Allspice Dram?

Ingredients

  • 1 cup light rum
  • 1/4 cup whole allspice berries
  • 1 cinnamon stick
  • 1 1/2 cup water
  • 2/3 cup brown sugar

Procedures

  1. 1

    Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.

  2. 2

    Place the crushed allspice in a sealable glass jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.

  3. 3

    After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.

  4. 4

    Heat water and sugar on medium 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 minimum of two days before using.

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