How to Make Allspice Dram: Complete Guide

Making an allspice dram is simple and easy! Just grab some allspice berries, a bit of spirits from your bar, and you are on your way!

In this article, you will find all the necessary information to get you on the road to enjoying this unique liqueur. Be sure to add it in your next cocktail or culinary delight!

What is allspice dram?

Basically, allspice dram is an infused liqueur that is flavored with allspice berries. For some, it can also be classified as a bitter.

Imagine the aroma of cinnamon, cloves, pepper, and nutmeg steeped in a spirit like rum or brandy. Picture dark liquid amber wrapped in warm spices and you now have a sense of what an allspice dram is.

If you are someone who enjoys cocktails, then you may have tasted it before. Allspice dram is a key ingredient in many Tiki beverages from the 20th century and today.

Before this liqueur gained notoriety in the cocktail world, people in many cultures used the spice to flavor culinary dishes.

A bit of history

In 1493-1496, Columbus explored the Western Caribbean on his second voyage for Spain. In Jamaica, he came across what he thought was pepper, but in actuality, it was allspice!

The allspice berry is picked from the Pimenta Dioica tree before it is ripe. Then the berries are left out to dry in the sun until the seeds rattle inside.

Since they thought the spice was pepper, they named it Pimiento, which means pepper or peppercorn in Spanish. The difference between the two, is the allspice berry is a fruit that comes from a tree and pepper is a fruit that comes from a vine.

Today you can find allspice in Jamaican jerk seasonings, Central American mole sauces, Middle Eastern stews, Scandinavian Swedish meatballs, and more. In the British Isles, allspice flavored gravies, stews, meats, and more. While today, Americans tend to use the spice in desserts like pumpkin pie and gingerbread.

The berry has been given many names over the centuries and by many cultures. By 1621, the English named the berry allspice because of the combined flavors of cinnamon, cloves, pepper, and nutmeg.

As time went on, allspice traveled the globe and found its way into medicine. Herbalists used allspice in home remedies to help with colds, headaches, fatigue, and more. Today, scientists are exploring the essential oils in the berries for treating various medical conditions like cancer.

Finally, it is no wonder that allspice found its way into drinks over the years too.

Tincture vs. Dram

Is allspice dram really a dram or is it more like a tincture? Let’s take a look at the meaning of both terms to get a better perspective.

As mentioned above, a tincture is described as an herbal extract made by soaking plant materials in alcohol. It is usually made for medicinal purposes and taken orally.

A dram is described as a small amount or portion to drink. It is usually a type of spirit like whiskey and consumed for enjoyment.

A dram was part of the apothecary system of measure and had been used in the US up through the middle of the 20th century. Since it is not an official measurement now, most describe a dram as any amount you can consume in a mouthful.

Therefore in my opinion, allspice dram is technically both a dram and tincture! The berry is steeped in liqueur for about two weeks and then a small amount is added to a cocktail or food to enjoy. Yum!

What is essence of allspice?

Essence of allspice is similar to an allspice dram with one exception, it uses the oil from the allspice berry instead of the whole berry as a flavoring. I found this interesting recipe in the 1830 book, The Cook’s Oracle and Housekeeping Manual by Dr. William Kitchiner.

Essence of Allspice for Mulling of Wine – (No. 412)

Oil of pimento, a drachm, apothecaries’ measure, strong spirit of wine, two ounces, mixed by degrees: a few drops will give the flavour of allspice to a pint of gravy, or mulled wine, or to make a bishop. Mulled wine made with Burgandy is called a bishop, with old Rhenish wine, cardinal; and with Tokay, Pope. Ritter’s Weinlehres, p. 200

By: william kitchiner, M.d.

As you can see, this recipe uses an oil of pimento to flavor the wine rather than using berries to infuse the alcohol. Also, did you notice the use of the word drachm, which is an alternative form of dram!

Whether you create a dram, tincture, or essence of allspice, it will be delicious in a cocktail or yummy dish you make.

Reasons to make this allspice dram

Over time, this recipe has gone by many names: allspice dram, allspice liqueur, pimento dram, pimento liqueur, etc. Whichever name you would like to use, be rest assured it is easy to make and fun to use!

Most recipes around the web call for rum as the base spirit. But, I suggest using brandy instead to make the best allspice dram!

Using rum as the base for this liqueur is understandable as rum is and has been a major product of Jamaica and other Caribbean islands, where allspice grows natively. However, I came across a recipe from The Cook’s Own Book (1832), in which it uses brandy as the base and refers to the results as a tincture.

Tincture of Allspice

Of allspice bruised, three ounces, apothecaries’ weight; brandy, a quart. Let it steep a fortnight, occasionally shaking it up; then pour off the clear liquor: it is a most grateful addition in all cases where allspice is used, for making a bishop, or to mulled wine extempore, or in gravies, &c. or to flavor and preserve potted meats.

by: mrs. n.k.m lee, a boston housekeeper

The Cook’s Own Book was a popular cookbook during the early 19th century, with many editions seen up through 1860. The recipes are organized like an encyclopedia and is a mixture of American and British dishes.

Since the British regularly enjoyed French brandy and Caribbean rum during the 18th century, it is no surprise that recipes for both liquors are found in cookbooks from the early 19th century.

Therefore, I decided to modernize Mrs. Lee’s Tincture of Allspice, but adopt the popular moniker of dram for my version.

How to make an allspice dram

Grind allspice berries. Add 1/4 cup whole allspice berries to a mortar and pestle. Coarsely grind berries, don’t pulverize! The goal is to break up the berry to release the essential oils.

Combine berries and brandy. Put the coarsely ground berries into a pint mason jar. Then add 1 1/2 cups of brandy to the jar and secure the lid.

Shake and store jar. Agitate the contents in the mason jar and then store it in a cool dark cabinet for two weeks. Shake contents in jar every other day.

Strain allspice dram. After two weeks, use a sieve to strain liqueur and discard berries. Your allspice dram is ready to use! Note that the dram is quite intense, so a little will go a long way in a cocktail.

Store in bitter bottle. Your allspice dram will keep for six months and look fabulous on your bar in a bitter bottle. The taste may change over time, but will not spoil. Perhaps, you will enjoy the flavor even after six months!

Alternative:

You can add simple syrup to the allspice dram before bottling. This suggestion works well if you are hosting an event where you know you will need to use a good quantity of the dram. An allspice dram with the simple syrup added at bottling should be kept in the refrigerator and used within one to two weeks.

Allspice dram inspired cocktails

Cocktails enhanced by an allspice dram can be enjoyed anytime of the year. There are many types to choose from: wine cocktails, tiki drinks, punches, etc. However, be forewarned as it easily transports you to cool fall evenings or curling up to a fire on a snowy day.

There are many variations of a Bishop that have been enjoyed over time. They usually all have wine, citrus, and spices in common. Some serve them warm like a mulled wine, others serve them cold like a sangria, while some add spirits and call them a cocktail.

The Bishop recipe from The Cook’s Own (1832) below provides a solid base for however you would like to serve it. It is enjoyable in its basic state and strengthened with the additions of rum, brandy, or spices.

Bishop
Of allspice bruised, three ounces, apothecaries’ weight’ brandy, a quart. Let it steep a fortnight, occasionally shaking it up; then pour off the clear. liquor: it is a most grateful addition in all cases where allspice is used, for making a bishop. or to mulled wine extempore, or in gravies, etc. or to flavor and preserve potted meats.

by: mrs. n.k.m lee, a boston housekeeper

As mentioned before, allspice dram saw a resurgence during the early 20th century in the form of Tiki cocktails like in the Nui Nui. Many of these delicious concoctions are due to the “founding father” of Tiki, Ernest Raymond Beaumont Gantt who legally changed his name to Donn Beach.

Donn’s Tiki inspired bar, Don the Beachcomber, was a mid century Polynesian sensation. He kept his ingredients top secret and referred to them as Don’s spices, mixes, and dashes.

Through trial and error, Jeff “Beach Bum” Berry finally deciphered many of the top secret ingredients. Thanks to his investigated work, he figured out that Don’s Dash #9 was pimento dram a.k.a. allspice liqueur and finally cracked the code on the Nui Nui (Sippin’ Safari).

During the 18th century, Brandy was often used as the spirit for many punch recipes. 20th Century bartender Harry Craddock, shares pre-made punch recipes in his book, The Savoy Cocktail Book (1930).

In his recipe for Brandy Punch, he mentions using Tincture of Allspice. I did wonder if his tincture was brandy or rum based, as there is no mention in the book. Interestingly though, he does refer to the bottled elixir as an essence that only requires the addition of hot or cold water to create the punch.

Essence of Brandy Punch
5 Gallons Strong Brandy
3 Gallons Plain Syrup
1/2 Pint Tincture of Lemon Peel
1/2 Pint Tincture of Orange Peel
3 Ounces Tincture of Allspice
1/2 Wineglass Tincture of Cloves
Mix the tinctures with the Brandy, and add the syrup.

by: harry craddock

Obviously, this recipe is for a large crowd and I can see the benefit batching has for a bartender who is in short supply of time when mixing drinks!

Now that you have your homemade allspice dram or favorite store bought variety ready, go ahead and enjoy sipping on these scrumptious drinks. Cheers!

Best allspice dram recipe