allspice dram

This traditional English tipple has been around for hundreds of years. It&#039;s no wonder both Benjamin Franklin and Charles Dickens were milk punch fans: Perfectly clear and nicely tinted by ruby port, the punch is not only smooth, it&#039;s actually velvety on the tongue.Why? Because we clarify the milk, meaning that we filter out the curds and accompanying astringent tasting compounds, leaving just silky smooth whey. And since it&#039;s only about 10 percent alcohol-by-volume, I say, drink on! Safely, of course. Note: Any overproof rum will work in the dram, meaning any rum over 50% ABV. But navy-strength rum, typically bottled at 57% ABV, is my favorite. Just remember: the higher the ABV of the rum, the higher the ABV of your resulting dram. I know it seems like you’re using a lot of containers, but the punch needs to strain into a container large enough to securely hold the sieve and such a vessel would be too wide to serve from ... except for maybe a punch bowl, which is tough to get into the fridge.This recipe first appeared in Season 1 of Good Eats: The Return.

Clarified Milk Punch

Earl Grey tea bags

sugar

ruby port

fluid ounces aged dark rum (not spiced)

fluid ounces Allspice Dram

lemon juice

milk

Heat 2 1/4 cups of water to 208°F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)

Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.

Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.

Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See note.)

Store tightly sealed in the refrigerator for up to 2 months.

It&#039;s about time modern mixology reintroduced allspice dram, a rum-based liqueur that brings a lot of flavor to the party. I drink it straight up or as a component of holiday cocktails.How does it taste? Like winter baked goods by a warm fire ... with a kick.This recipe first appeared in Season 1 of Good Eats: The Return.

Allspice Dram

allspice berries

navy-strength 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.

Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.

A festive winter cocktail with whiskey, port wine, and the warm spices of allspice dram!

Winter Old Fashioned Recipe

whiskey (rye

port (see notes)

several shakes orange or cardamom bitters (see notes)

orange peel twist

Add whiskey, port, and allspice dram to a glass or cocktail shaker.

shake

garnish

Garnish with orange peel twist and a few shakes of bitters.

I'm looking forward to this recipe being in season again. It's one of my favorites to make.

Love this festive cocktail - so warming and delicious. Might have to try making your homemade allspice dram.

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Clarified Milk Punch

Allspice Dram

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Top 3 allspice dram recipes from across the web

The most viewed allspice dram recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Clarified Milk Punch

Allspice Dram

Winter Old Fashioned Recipe

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