dram

There are many ways you can make Pimento or Allspice Dram at home, from heating liquids to blending or macerating, playing with the flavor balance through adding other spices and ingredients, or simply using different types of rum.For this recipe we’ve gone for a split rum base - the 151 extracts the oils more aggressively than a standard proof, whilst the aged rum mellows the blend slightly, taking away some of the overproof rum’s harshness. This will also happen over time, with the profile becoming more balanced after a few months of ageing (to be honest the longer it sits once bottled the better it gets!).We’ve kept the spices simple by only using Allspice. A 10-day infusion means we get ALL those lovely mixed notes coming through, giving you a good baseline to start from.And to bring a subtle layer of molasses to the mix we’ve gone for demerara sugar rather than white. But feel free to use whatever you have available.

Homemade Allspice Dram

Allspice Berries (approx 25 grams)

151 Overproof Rum (approx 236 ml) (a demerara is perfect)

Appleton 12 year old Rum (approx 60 ml)

Water (approx 354 ml)

Lightly toast the allspice berries&nbsp;until they start releasing their aroma. Do not burn them! Allow to cool then crush them into a rough powder.

Combine the allspice with the rums&nbsp;in a sterilized airtight jar and let the mixture steep for 10-days in a cool dry spot away from daylight. Give it a good shake daily.

Strain the spiced rum mixture through triple layered cheesecloth (or muslin) into a jug. Give it a squeeze at the end to get all the liquid out. If the liquid is still cloudy, restrain through a wettened coffee filter. Don't be tempted to taste it, it'll numb your tongue and make your face go 'gnnnngghh' 🤤

Make a simple syrup (1:1 ratio) by adding your sugar and water to a saucepan over a medium heat. Stir until the sugar is dissolved and the liquid is clear once more (about 5 mins). Remove from the heat and allow to cool.

Combine your spiced rum infusion with the simple syrup in a sterilised glass bottle with an airtight seal. Give it a good shake to mix it all up.

Now, the hard bit...&nbsp;leave for around a month in a cool, dark place. During this time the flavors will blend and mellow nicely, producing a far more balanced profile.

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Homemade Allspice Dram

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Homemade Allspice Dram

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