Pimentdram is a liqueur made from rum and allspice berries! It gives cocktails a strong, sweet and spicy nuance.
It’s mysterious, bold, tangy, sweet, and transforms cocktails on the fly: it is pimento! A historic cocktail bar ingredient, this dark brown liqueur brings an intense allspice and clove finish to any drink. Used in cocktails in the 1930s, it had all but disappeared by the 1980s. Today it is experiencing a new renaissance in the cocktail revival and is part of many modern bars. Learn more about allspice and how to get this magical elixir.
What is allspice?
Allspice Dram is a Jamaican liqueur made from rum and allspice berries. Allspice berries are the berries of the chili pepper, which is why it is also called “pimento dram”. Its taste is strong and spicy, with an intense spicy clove finish.
The Allspice Dram was first bottled by the Jamaican rum company Wray & Nephew. It was used in cocktails in the 1930s, such as the popular Lion’s Tail and several other drinks in the 1930 Savoy Cocktail Book. In the 1950s, it became popular on the tiki drink scene as an accompaniment to rum punch and other drinks.
How to find allspice: store bought or homemade
In the 1980s, importation of allspice dram from the United States ceased and was almost impossible to find. Bartenders have started making their own DIY versions of the liquor. Today, with renewed interest in classic cocktails, several manufacturers are producing the dram, although it can still be difficult to find.
We were able to find a bottle of St. Elizabeth Allspice Dram at our local liquor store. It can be hard to find, so you can make it at home too! Scroll down to our DIY dram recipe. It takes 10 days to marinate the flavors so plan accordingly!
Allspice cocktails
Here’s the fun part: how to make pimento cocktails! There are many ideas for using a little of this potent liquor, from wintry drinks like a grog to classic drinks like a martini (we took inspiration from some of these classic cocktail ideas).
Remember: a little goes a long way! In each of the cocktails below, Start with about ½ ounce dram per serving to add a tangy touch (taste and adjust if necessary). It’s a powerful thing! Here are some cocktail ideas:
The Lion’s Tail is Jamaica’s most famous pimento dram cocktail. This 1930’s drink features a unique blend of bourbon, allspice liqueur and lime.
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Allspice is perfect for accentuating the flavors of a classic glass of rum punch, also known as a planter’s punch.
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Add allspice to mulled wine to intensify the spicy taste!
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The perfect use for allspice? Add a drizzle to a cozy hot toddy to add a pimento and clove finish.
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Add a dash of dram to hot cider or plain cider for an even more intense spicy undertone.
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Add a twist to a classic martini for an intriguingly spicy finish.
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A allspice bloody mary? Don’t beat it until you try.
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Make the Old Fashioned even cozier with a touch of allspice on the finish.
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Allspice pairs well with rum and whiskey, so trying it in a sweet and sour whiskey is only natural.
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The classic screwdriver is infinitely more interesting with a hint of pimento in the finish.
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Transform the White Russian into a spicy version of itself with allspice.
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More DIY cocktail essentials
Want to create a DIY library of cocktail ingredients? Here are some of our favorite items that just taste better homemade:
The description
Pimentdram is a liqueur made from rum and allspice berries! It gives cocktails a strong, sweet and spicy nuance.
- 1 ½ cups Jamaican rum
- ⅓ cup Allspice berries, roughly crushed in a mortar
- 1 Cinnamon stick broken into mortar and pestle
- 1 star anise pod
- 1 cup Brown sugar
- 1 cup the water
- Prepare the rum and spices: Crush the allspice berries and cinnamon stick in a mortar. Place the rum, allspice berries, cinnamon sticks, and star anise in a mason jar and cover with a lid.
- Leave for 10 days: Put the jar in a dark pantry. Shake the jar once a day for 10 days.
- Prepare allspice: After 10 days, add the brown sugar and water to the saucepan and heat over medium-high heat. Stir for 1-2 minutes until sugar has dissolved (do not let simmer). Strain the rum and spices through a fine sieve into a bottle, then add the brown sugar mixture. Store in the refrigerator for up to 3 months (or longer).
- Category: Essential
- Method: infused
- Kitchen: cocktails
- Diet: vegan
