Allspice or Pimento Dram is a Tiki cocktail secret ingredient. The stuff you buy in the store is so potent, you need to regard it more as a bitter and measure it out with an eye dropper.
This homemade version came out of necessity. I could not find it in any of my local retail liquor stores, and they are not likely to order it for you knowing that the rest of the case is going to sit on the shelf for years. Ordering it online is problematic since its alcoholic, needs a signature, etc. So, with some patience, you can make some yourself and probably save yourself about some money in the process. Plus its homemade, so you can brag to your friends that it is a special secret “homemade” recipe. It is irreplaceable in tiki cocktails since it is a Jamaican liqueur and allspice is often used in many tiki and Caribbean cocktail bitters.
- 4 ounces (120ml) Light Rum
- 1 ounce (30ml) Ground allspice berries
- 1 Cinnamon stick
- 1/2 Cup Demerara sugar
- 1 Cup Boiling Spring Water
METHOD: Using a mortar and pestle or spice grinder, crush the allspice berries. They should be fragments, but not powder. Put the cinnamon and crushed allspice into a jar and pour in the rum. Close the top and give it a good shake for about 30 seconds or so. Try to shake it for a couple seconds each day. Set aside for 12 days.
After 12 days you want to boil half a cup of water and dissolve your brown sugar in the boiling water. Allow to cool. Using a fine mesh strainer, strain the allspice mixture, put into a clean bottle and pour in your cooled sugar/syrup mixture. Give it another good shake for several seconds and then put in the refrigerator and let it sit for a couple more days.