Allspice Liqueur is an aromatic liqueur best used as a component in other drinks, though it makes an outstanding addition to some food recipes, such as apple or pumpkin pies. Also called a dram. The origins of this drink comes from the Dutch trading period of the 17th Century, when merchant mariners set up breweries and distilleries in the West Indies, where spices could be grown and drinks, such as Allspice LIqueur, created and bottled.
- 1 Cup light rum
- 1/4 Cup whole allspice berries
- 1 cinnamon stick
- 1 1/2 Cup water
- 2/3 Cup brown sugar
- Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
- Place the crushed allspice in a sealable glass jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
- After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
- Heat water and sugar on medium until boiling, stirring to dissolve, about 5 minutes. Let the syrup cool, then add it to the strained allspice infusion. Shake and then let rest for a minimum of two days before using.
If you choose to substitute an overproof rum, you may need to let the final strained version rest longer.
Unlike many homemade liqueurs, opening and sampling your allspice liqueur as you go isn't going to give you a good indication of what the final product will taste like. While it may smell strong (and taste strong) early in the steeping process, the extra time is necessary.
Store at room temperature for 1 to 2 months. It isn't going to spoil, but the flavor will change over time if you keep it too long.