Homemade Allspice Dram Recipe (2024)

FAQs

What is allspice dram made of? ›

Use rum as the base for your allspice dram; Jamaican rums are a natural choice, though some people prefer light Puerto Rican rum or dark demerara rums. You'll need about 1/4 cup of whole allspice berries for each cup of rum and the berries need to be crushed or ground into large pieces.

Allspice dram substitute

You can make a quick substitute for allspice dram with rum, Angostura bitters, and simple syrup (equal parts sugar and water). Combine 1 oz of white rum, 3/4 oz of simple syrup and 5 dashes of Angostura bitters. Use this in place of the allspice dram in your drink recipe.

An allspice dram made without added simple syrup at bottling can last 1 to 2 years and it can be kept on your bar. However, if an allspice dram is bottled with the simple syrup, it should be used within 1 to 2 weeks and stored in the refrigerator.

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. (But pimento makes most people think of olives, so I don't like to call it that.)

Allspice is considered a type of warm spice for its strong pungent aroma and warm and spicy taste. With this single spice, it is loaded with distinctly different flavors that are reminiscent of nutmeg, cloves, ginger, pepper, and cinnamon.

St. Elizabeth Allspice Dram is a traditional preparation made with smoky Jamaican pot-still rum.

Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. 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.

Allspice. Ground and whole allspice will last for up to four years if sealed in airtight containers. To test if it's still flavorful, rub a pinch of the spice between your fingers then smell and taste it. If the aroma and flavor isn't obvious, then it's time to replace your allspice.

The classic pairing for allspice dram is rum—rum is the liqueur's base, after all. Here, we're presenting that pairing in a classic sour—citrus, sugar and egg white.

Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.

Why is it called pimento? ›

Name. Spanish pimiento and Portuguese pimento both come from Latin pigmentum ("pigment; coloring") and came to be used for bell peppers. The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as pimentón and in Portuguese as pimentão.

Allspice is a spice made from the dried berries of a plant known as Pimenta dioica, which is a member of the myrtle family. The flavor of allspice brings to mind cinnamon, cloves, nutmeg, and pepper. Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others.

Substitutes for Allspice include using a combination of cloves, nutmeg, and cinnamon as well as similar spice blends such as pumpkin pie spice (with some added pepper to achieve the savory notes of allspice) or apple pie spice.

Allspice is considered safe in small amounts. While anecdotal evidence suggests potential side effects, such as nausea, vomiting, and drug interactions, when it's consumed in large amounts, no scientific evidence supports these claims.