Homemade Allspice Dram Recipe




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Homemade Allspice Dram is an essential ingredient in the best Fall cocktails, and now you can make it yourself, right at home!

Have you heard of Allspice Dram?  If you’re hitting the cocktail scene this month chances are you’ll run into this allspice liqueur.  I had no idea it existed until I was talking with my daughter’s boyfriend about fall drinks for this series of posts.  They’re now settled in Madison Wisconsin and he’s working at a very cool farm-to-table restaurant and craft bar.  I figure if anyone has their finger on the pulse of current fall spirits, he does.  The minute he mentioned Allspice Dram, and told me that it was an allspice infused rum liqueur, I knew I had to try it.

Allspice is a Jamaican spice— the dried fruit, or berries, of the Pimenta dioica tree.  It’s widely used in Caribbean cooking, and the name comes from the fact that the English, who first tasted it back in the 16th century, found the flavor to be a mix of cinnamon, nutmeg and cloves.  I think to this day a lot of people avoid buying it because in the back of their mind they think it’s just a mix of common spices.

St Elizabeth’s Allspice Dram can be hard to find.  After looking in my local stores, I hit the mega liquor store BevMo. They didn’t have any either, and it’s out of stock on their website.  Turns out this is somewhat of an elusive liqueur, sometimes available, sometimes not, so many bars make their own.  If you like the flavor of spiced rum, you will love this.

This recipe is slightly adapted from Serious Eats.  It’s simple to put together, and the hardest part is going to be waiting for it to ‘stew’.  In the meantime I put together a fun list of fall cocktails and drinks that use Allspice Dram, below.  If you love the idea of making your own liqueur, try my HOMEMADE PUMPKIN LIQUEUR, or my HOMEMADE IRISH CREAM.

Homemade Allspice Dram
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41 ratings

 Homemade Allspice Dram

Ingredients

  • 1/8 cup whole allspice berries
  • 1 cinnamon stick
  • 1 cup Rum (you can use light or dark, I used dark)
  • 1 1/2 cups water
  • 2/3 cup brown sugar

Instructions

  1. Crush the allspice berries in a spice grinder, or with a mortar and pestle. You want them roughly cracked and crushed, don't grind them into a powder.
  2. Put the allspice in a sealable glass jar, a mason jar is perfect.
  3. Pour the rum in the jar, put the lid on, and give it a shake.
  4. Let the rum sit for a day, then break up the the cinnamon stick and add it to the jar.
  5. After 2 days, strain out the rum with a fine mesh strainer. Then put it through a coffee filter to filter out the smaller particles.
  6. Meanwhile, bring the water and sugar to a boil in a small saucepan. Boil for 5 minutes. Let cool, then mix into the infused rum. Pour into your final bottle* and let rest for 2 days before using.

notes:

  • This is a potent liqueur, and a little goes a long way.  You won’t be guzzling this down on its own.  The allspice gives it a powerful spicy kick, and the holiday-like flavors linger on your tongue.
  • Recycle bottles in your kitchen, (my ‘infusing jar’ is a Classico spaghetti sauce jar) or find lots of interesting bottles here.

Fall Cocktails made with Allspice Dram:

Cheers! 

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19 Comments

    Leave a Reply

  • Reply
    Darryl Jandro
    November 15, 2018 at 8:05 am

    Sue….I’ve made my Dram…..how do I store it??

    Thanks

  • Reply
    Kasif Morkel
    March 11, 2016 at 6:41 am

    Thanks for the post. I love spiced rum! I used Infinity Jars to keep everything fresh. They’re absolutely gorgeous and give the bottle a premium touch.
    http://infinityjars.com/collections/liquor-bottles

  • Reply
    penginapan jogja
    December 22, 2015 at 2:41 am

    Hmm looks so yummy

  • Reply
    Dorothy at Shockingly Delicious
    December 1, 2015 at 3:00 pm

    Totally going to make this! Have you tried that spiced rum called Kraken? It is so good! Maybe I’ll start with that and work from there…. :)

    • Reply
      Sue
      December 1, 2015 at 3:25 pm

      No I haven’t Dorothy, but I love spiced rum, so I’ll check it out!

  • Reply
    cleaners edinburgh
    August 7, 2013 at 1:05 am

    thanks for your website. you have very nice collection of post on your website.

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  • Reply
    meigancam01
    October 18, 2012 at 5:23 pm

    Great article with excellent idea! I appreciate your post. Thanks so much and let keep on sharing your stuffs keep it up.holy food
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  • Reply
    Mary
    October 16, 2012 at 6:22 pm

    I made hot buttered rum for the first time this season a couple weeks ago while I was visiting my sister in a much cooler area. I can hardly wait until I have an excuse to make another batch!

    This dram looks very cool. I hadn’t heard of it before. Merchant looks like a very cool restaurant as well. I’m certain I would love it!

  • Reply
    Anonymous
    October 14, 2012 at 3:28 pm

    Good Pictures!

  • Reply
    Eileen
    October 13, 2012 at 7:37 pm

    I’ve never heard of allspice dram! But I do like spiced rum (who doesn’t?), especially with ginger beer (again, who doesn’t?). Must try!

  • Reply
    Eat Live Love
    October 12, 2012 at 3:48 pm

    Cute! Beautiful pictures!

  • Reply
    The Slow Roasted Italian
    October 12, 2012 at 5:00 pm

    Love the infusion Sue. I have not heard of this liqueur before but it sounds right up my alley, we love Captain Morgans Spiced Rum. So, I am sure this would be fabulous!

    • Reply
      Sue/the view from great island
      October 12, 2012 at 6:15 pm

      I’ve become a total convert to spiced cocktails. I didn’t expect to like them until I had my first spiced rum Dark and Stormy, and then I was hooked.

  • Reply
    Averie @ Averie Cooks
    October 12, 2012 at 4:19 pm

    Allspice, cinnamon sticks, rum, oh I want to stick my nose in that jar and just inhale! I bet the smell is intoxicating. Pun intended :) Gorgeous!

    • Reply
      Sue/the view from great island
      October 12, 2012 at 6:12 pm

      If you put your nose in there while the allspice infusing you’ll be amazed at how peppery and intense the aroma is.

  • Reply
    Tabitha
    October 12, 2012 at 3:43 pm

    Oh I love Gluhwein and hot butterered rum so I’d love to try this, I wonder if we have it, must go sniff it out.