INGREDIENTS
1½ oz. whole allspice (about ¼ cup)
1 cup light rum such as Bacardi
1 cinnamon stick
1 2-inch piece lime peel
1½ water
? cup brown sugar
PREPARATION
? Coarsely crush the allspice, but do not grind to a powder. Place it in a pint-sized mason jar and add the rum. Screw on the lid and shake well. Let sit 2 days, swirling the jar once a day.
? Remove the lid. Break the cinnamon stick into a few pieces and add the lime peel to the jar. Seal again and shake daily 4 more days.
? Use a fine-mesh sieve to strain the mixture into a small bowl. Discard the solids, then strain again through a coffee filter and set aside.
? In a small pot over medium-high heat, combine the water and brown sugar and stir until the sugar is completely dissolved. Let cool completely.
? Combine the sugar syrup and the allspice-infused rum, then pour in a clean bottles or jars. Refrigerate until ready to use.
This article appears in December 2015.