Allspice Dram Food

ALLSPICE DRAM

Steps:

• Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
• Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
• Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.

HOMEMADE ALLSPICE DRAM RECIPE

Steps:

• Prepare yourself. This is a long process! Grind allspice in a spice grinder. You want coarse, large pieces, not a fine grind. Or use a mortar and pestle for coarser pieces. Place allspice in a seal-able glass jar (Ball jar) and pour the rum over, making sure to cover the allspice. Seal and shake well. Let this steep for 4 days, shake once a day. On day 5, place the cinnamon stick in. Shake. After at least a week, and 12-14 days total steeping, strain through a fine mesh sieve. Then strain again through cheesecloth or a coffee filter into another clean glass jar. Heat water and sugar on stove over until boiling, stirring, about 5 minutes. Let the syrup cool, then add it to the allspice mixture. Shake and then let rest in the fridge for 2-4 days before using. This gives it time to let the solids settle as well, so you may have to strain again to get some more solids out. We store ours in the fridge.

HOMEMADE ALLSPICE DRAM

Steps:

• Lightly toast the allspice berries until they start releasing their aroma. Do not burn them! Allow to 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 wettened coffee filter. Don't be tempted to taste it, it'll numb your tongue and make your face go 'gnnnngghh' ????
• 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 sterilised glass bottle with an airtight seal. Give it a good shake to mix it all up.
• Now, the hard bit... leave for around a month in a cool, dark place. During this time the flavors will blend and mellow nicely, producing a far more balanced profile.

MEZCAL FRESCA

Steps:

• Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
• Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.