Pimento Dram
Ingredients
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•1 cup Light Rum
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•¼ cup Whole Allspice Berries
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•1 Cinnamon Stick
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•1½ cup Water
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•2-3 cup Brown Sugar
The Marvellous Method
Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
Place the crushed allspice in a sealable glass jar/bottle and pour on the rum. Seal the jar and shake well. Let the mixture steep for 4 days, shaking daily.
On day 5, break up the cinnamon stick and add it to the mixture.
After 10-14 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
Heat water and sugar on medium until boiling, stirring to dissolve, about 5 minutes. Let the syrup cool, and then add it to the strained allspice infusion.
Shake and then let rest for a minimum of two days before using.
Pimento Dram (or Allspice Liqueur) is common to many Caribbean and Tiki recipes and brings a rich, sweet, spicy character to the table. Given its origins, it’s no surprise it compliments rum particularly well.
The dram just gets better with age – some say a full 8 months of maturing is required to bring about the most rounded flavour, but The Matthews have to confess they’ve never made a bottle last long enough to confirm.
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