Homemade Allspice Dram Recipe (2024)

FAQs

What is allspice dram made of? ›

The liqueur is made by soaking allspice berries in a rum base, which is then sweetened. Today, allspice dram is made in relatively the same manner. The flavor is best described as a combination of cinnamon, nutmeg, and clove.

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.

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 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.

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.

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 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 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.

Does Kahlua go bad? ›

For Kahlúa Original, we recommend a shelf life of 4 years. Actually, the product will be good for many more years, but the coffee impact fades over time so it won't give you the full flavor impact. Also, if you were to receive an old bottle of Kahlúa, you have to make sure it has never been opened or tampered with.

Once opened, drink the liqueur within six months to a year and keep the bottle sealed. If exposed to too much air, Chambord will oxidize and get an orangish-brown color. That, and any signs of sugar crystallization, is a good sign that it's time to replace the bottle.

That all changed in 2008, when Haus Alpenz began importing an Austrian-made version called St. Elizabeth Allspice Dram, a simple mixture of allspice, raw sugar and Jamaican pot still rum.

Where does the term 'dram' come from? A 'dram' originates from the term 'drakhme', the Ancient Greek name for coins or treasure.

An ounce consisted of 437.5 grains, thus making the dram approximately 27.34 grains.

Allspice is the dried, unripened berry of the myrtle pepper tree, or pimento, which is native to Jamaica and much of Central America. The berries are briefly fermented, then sun-dried until brown. Often mistaken for a blend of spices, allspice is a single-ingredient seasoning with loads of unique flavor.

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.

The dried unripe berries of Pimenta Dioica [(L)Merr] are termed Allspice. It is also called Jamaican pepper, Pimenta or Newspice. A native plant from the Caribbean island Jamaica, P. dioica belongs to the family Myrtaceae.