A bottle of this delicious allspice dram is the perfect host gift for the cocktail connoisseur. I was introduced to this at the home of a friend with a killer liquor cabinet. One should cultivate and sustain these friendships – there is much to learn! Adding just ¼ to ½ ounce of this DIY liqueur elevates the flavor of Manhattans, warm apple or cranberry cider and eggnog. It’s truly an ideal accessory to the bar this winter. While not difficult to make, it does take a week to infuse, so start now and you’ll have plenty just in time for a Christmas Eve get together.
One-Week All Spice Dram 2½ cups
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
? 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.