Diy Allspice Dram Food

HOMEMADE ALLSPICE DRAM RECIPE

Homemade Allspice Dram Recipe image

Allspice dram is a standard of tiki cocktails, and we made our own homemade version.

Provided by Leah Hall

Time P14DT10m

Number Of Ingredients 5

Ingredients

1 cinnamon stick
1 1/2 cup water
2/3 cup brown sugar or demerara sugar
1/4 cup whole allspice
1 cup white rum

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.

Nutrition Facts : Calories 47 calories, Carbohydrate 5.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 0.3 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 0 milligrams sodium, Sugar 4.7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

ALLSPICE DRAM

Allspice Dram image

Provided by Alton Brown

Time P10DT25m

Yield about 2 cups

Number Of Ingredients 3

Ingredients

1/2 cup allspice berries
2 1/2 cups navy-strength rum (see Cook's Note)
200 grams granulated sugar

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.

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