Jamaican Allspice Liqueur Food

JAMAICAN SPICE MIXTURE

Steps:

• Using a spice grinder, blender or a mortar and pestle grind all ingredients together.
• Store in a tightly sealed jar.
• Keeps indefinitely if stored in tightly sealed jar in a cool dark place.

DIY ALLSPICE DRAM RECIPE

Steps:

• Crush 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 crushed allspice in a sealable glass jar and pour 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 (see notes), 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 syrup cool, then add it to the strained allspice infusion. Shake and let rest for a minimum of 2 days before using (see notes).

JAMAICAN ALLSPICE LIQUEUR

Steps:

• In a very large jug or earthenware crock( with a tight-fitting cork or seal ) mix whole allspice, rum & lime juice. Let it sit for two days; shaking occasionally.On third day, cook the sugar , water & cinnamon sticks until you have a syrup similar in thickness to Galliano. Pour this into the jug with the allspice, rum & lime mixture. Shake to mix well. Allow to sit in a cool, dark place for 2 to 3 weeks, then strain & bottle. Serve in tiny cordial glasses as it's deliciously potent!