Tiki King's
Virtual Bartender

Allspice Dram

Ingredients

1/4 cup Allspice Berries (approx 25g)
1 cup 151 Overproof Rum (approx 236 ml) - a demerara is perfect
1/4 cup Appleton 12 year old Rum (approx 60 ml)
1 1/2 cup Demerara or Turbinado Sugar (approx 340g) - exact weight will vary dependent on type of sugar and how tightly packed it is
1 1/2 cup Water (approx 354 ml)

Instructions

Lightly toast the allspice berries until fregrant. Do not burn! Cool then crush them into a rough powder.
Combine the allspice with the rums 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 wet coffee filter. DO not taste, it will not be pleasent!
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 sterilized glass bottle with an airtight seal. Shake well.
Store in a cool, dark place for about 30 days. the longer the better.
If stored in a sterilized container in a cool, dark place, your Allspice Dram will keep for about 6 months.




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