Pimento Dram

Pimento Dram


  1. 1 cup Light Rum

  2. ¼ cup Whole Allspice Berries

  3. 1 Cinnamon Stick

  1. 1½ cup Water

  2. 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.

Used In:

  1. Crabbie Daiquiri