Allspice Dram

Yields: About 350ml | ~1–2 week steep | Pimento dram

Ingredients

• 190 ml (~¾ cup + 1 tbsp) Overproof Rum (Wray & Nephew or similar ~63% ABV)
• 20 g Whole Allspice Berries, coarsely crushed (~3 tbsp)
• 2 g Cinnamon (small stick / piece, broken)
• 1 Whole Clove
• 175 g Demerara Sugar (~¾ cup + 1 tbsp)
• 175 ml Filtered Water (~¾ cup)

Instructions

1. Crush: Coarsely crush the allspice berries (mortar and pestle or bag + rolling pin). You want broken pieces, not powder.
2. Steep: Combine crushed allspice, cinnamon, clove, and overproof rum in a jar. Seal and shake. Steep in a cool, dark place about 7–12 days, shaking daily. Taste — it should be intensely spicy and astringent before sweetening.
3. Strain: Fine-mesh sieve, then coffee filter. Discard solids.
4. Syrup: Dissolve demerara sugar in water over medium heat. Cool completely.
5. Combine & rest: Mix syrup into the infusion. Rest at least 2 days before using. About 22% ABV when built to this ratio.