Allspice liqueur. Allspice dram. Pimento dram. Christmas in a bottle. Whatever you call it, this fragrant, spicy liqueur is an essential item in lots of drinks, especially of the Tiki kind. In fact, I believe the first time I came across this ingredient was while I was trying to make all the drinks from Jeff “Beachbum” Berry’s classic cocktail book, Grog Log. I rushed out to get a bottle and found that I was out of luck. 7 years ago not many liquor stores out there were carrying it, and this was in Los Angeles, a major city where you’reÂ supposed to find everything.
Luckily in my search to source hard to find ingredients two things happened:
- I found a handful of stores that actually stocked most of these unusual items
- I got my hands on recipes to make what I couldn’t find
So now I always had two choices when it came to hard to find bottles, make or buy. And that brings us to today and our first item in this new series on the site, allspice liqueur.
Let’s start with what you can buy. While there are a few companies making the product, the first one I found on the market, and the brand that I’ve found the easiest to buy, is St. Elizabeth Allspice Dram. There are multiple online liquor stores that will ship it to you if your state allows that. The St. Elizabeth brand is dark amber in color and very heavy on the clove. It’s not too sweet or syrupy and has secondary spices in the nose and flavor such as cinnamon, nutmeg and pepper. The price point hovers around $24-$30.
On the other hand you can make the liqueur. Allspice berries can be found in bulk online for relatively cheap meaning you can scale up or down depending on your needs. For example, local favorite bar The Tong Hut makes their own allspice liqueur for all their drinks so they can buy in large bags and make a giant batch. But, you also can make a much smaller amount if you’re only sparingly using it. Infusing takes some time, around 4 weeks. And you’ll need to invest in a base liquor. This method allows for much flexibility in flavors as you can use anything from a neutral spirit (like Everclear) to an aged rum (like Appleton 12 year). My version using the recipe below has a balanced flavor of baking spices. I chose not to go too heavy on the clove (personal preference) so this recipe is much more subtle than the St. Elizabeth in that respect. The color is also more golden and cloudy. The mouthfeel is more rich and syrupy. It’s definitely allspice, but a different version than the store-bought.
There are definite pros and cons for each option. While St. Elizabeth Allspice Dram is easy to come by where I am, and I’m in a state that I can get liquor shipped to my house, YOU might not have either option available to you. And while anyone can get some allspice berries shipped to their house, YOU may or may not be into a project that will take up to a month to get a finished product.
And how do they compare in a cocktail? To test out the flavors in a drink, I chose the drink Jasper’s Jamaican from Beachbum Berry’s Intoxica. With the simple ingredients of rum, fresh lime juice, allspice liqueur and simple syrup, I figured I could gauge how each would play out in a cocktail.
The result? They both work great. While the flavors in the cocktails have some differences, mainly there is more spicy clove in the St. Elizabeth than in my home version, they are not drastically different to say one would work better than the other.
So now you have two choices when it comes to allspice liqueur. Want convenience and a proven brand? Gor for the St. Elizabeth! Want a DIY project that you can customize? Make your own!Â You’ll end up with a good one no matter which path you choose.
1-1/4 cups 151 rum
1/4 cup allspice berries, lightly crushed
1 2″ piece of cinnamon
3 whole cloves
1-1/2 cups water
1 cup brown sugar
1/4 cup Appleton 12 year rum
First, combine 151 rum, allspice berries, cinnamon, and cloves in an airtight container (I like using ball jars for this). Seal and shake gently to combine. Let sit 2 weeks in a cool, dry place, shaking once every day or so.
Next, strain the solids (I like to use nut bags for this to make sure all the particles get caught). Make a simple syrup by combining the sugar and water in a medium saucepan over medium high heat. Whisk to dissolve the sugar, bring to just under a boil and reduce the heat to low. Simmer for 10 minutes and then let cool to room temp.
Finally, combine the allspice base, the simple syrup and add in the Appleton 12 year rum. Seal and let rest for an additional 2 to 3 weeks in a cool, dry place. Start tasting at 2 weeks and let rest an additional week if you’re not completely happy with the taste.
Did you try infusing the spice in the simple syrup vs the rum? I imagine that would save weeks on the infusion part.