Homemade allspice dram is a classic spiced rum liqueur used in many iconic fall and tiki cocktails ~ made easily at home with dark rum, whole allspice berries, and warming spices.
Allspice dram is one of those ingredients that quietly makes a big difference. It’s a spiced rum liqueur made with whole allspice berries and cinnamon, and once you start using it, you’ll notice it everywhere ~ especially in fall and tiki-style cocktails. It adds warmth, depth, and that unmistakable clove-like spice that lingers just a bit after each sip. You can buy it, of course, but making it at home gives you a fresher, more aromatic result and lets you fine-tune the balance of spice and sweetness exactly the way you like it.
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.
What you’ll need to make allspice dram at home
- Whole allspice berries ~ the backbone flavor, a warm and clove-like Jamaican spice I happen to love
- Cinnamon stick ~ adds depth and rounds out the spice
- Rum (light or dark) ~ dark rum gives a richer, more traditional flavor
- Water ~ used to extract the spices gently
- Brown sugar ~ sweetens the liqueur and adds a subtle molasses note
Recycle bottles in your kitchen, (my ‘infusing jar’ is a Classico spaghetti sauce jar) or find lots of interesting bottles here.
How allspice dram is used in cocktails
- Lion’s Tail ~ bourbon, lime, simple syrup, and allspice dram ~ the most famous example
- Three Dots and a Dash ~ a classic tiki cocktail with rum, citrus, and warm spice
- Navy Grog ~ layered rums with citrus and subtle spice
- Planter’s Punch (modern versions) ~ adds depth and warmth to the rum base
- Ancient Mariner ~ rich tiki cocktail with molasses, citrus, and spice
- Autumn or spiced daiquiri variations ~ a small splash adds seasonal warmth
Can you sip allspice dram on its own?
Yes, but it’s quite intense ~ most people prefer it chilled or over ice in very small pours. It’s far more commonly used as a cocktail modifier than as a standalone sipper.
common questions about homemade allspice dram
Stored in a sealed glass bottle, allspice dram will keep at least 1 year at room temperature. The alcohol and sugar act as preservatives, and the flavor often improves after the first few weeks.
No. Refrigeration isn’t necessary, but you can chill it if you prefer using it cold in cocktails.
Yes. Light rum works fine, but dark rum adds more depth and warmth, which is more traditional for allspice dram.
The resting time allows the flavors to fully meld, resulting in a smoother, more balanced allspice dram.
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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
- 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.
- Put the allspice in a sealable glass jar, a mason jar is perfect.
- Pour the rum in the jar, put the lid on, and give it a shake.
- Let the rum sit for a day, then break up the the cinnamon stick and add it to the jar.
- 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.
- 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.
Nutrition
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