Uploaded November 2025 | Updated September 2026, 5 days ago
It’s time to add comfort to your cocktails!
Allspice Dram, also known as Pimento Dram, is a classic Caribbean liqueur beloved in tiki culture. Traditionally used to add depth and spice to tropical cocktails, this aromatic liqueur is actually one of the most versatile ingredients you can keep on your bar shelf.
While tiki drinks are often associated with summer and tropical vibes, fall is in full swing and winter is around the corner, making this the perfect project to bring a little cozy warmth to your cocktails.
For this version, I’m using Smith & Cross (57%) and Appleton Estate 8-Year (43%), since the original Allspice Drams were made with pot-still rums. If you don’t have these exact bottles, any pot-still rum will do. Just keep that traditional richness and funk that defines the real thing.
Allspice Dram / Pimento Dram Recipe (500 ml)
Ingredients:
• 120 ml Smith & Cross Rum (57% ABV)
• 120 ml Appleton Estate 8-Year Rum (43% ABV)
• 200 ml Water
• 15 g Whole Allspice Berries (crushed)
• 160 g Sugar (I use 2/3 white, 1/3 demerara)
Method:
1. Crush the allspice berries in a mortar and place them in a sous-vide bag with both rums.
2. Cook in a water bath at 60°C for 2 hours.
3. Meanwhile, prepare the syrup: warm 200 ml of water and dissolve the sugar completely (you should get about 300 ml of syrup).
4. Once the infusion is done, chill the bag in an ice bath to stop the process and prevent alcohol vapors when opening.
5. Filter the infused rum through a coffee filter.
6. Combine the 200 ml of infused rum with the 300 ml syrup and bottle.
⸻
Final Specs:
• Yield: 500 ml
• Alcohol: ~20% ABV
• Sugar Content: ~320 g/L
It’s time to add comfort to your cocktails!
Allspice Dram, also known as Pimento Dram, is a classic Caribbean liqueur beloved in tiki culture. Traditionally used to add depth and spice to tropical cocktails, this aromatic liqueur is actually one of the most versatile ingredients you can keep on your bar shelf.
While tiki drinks are often associated with summer and tropical vibes, fall is in full swing and winter is around the corner, making this the perfect project to bring a little cozy warmth to your cocktails.
For this version, I’m using Smith & Cross (57%) and Appleton Estate 8-Year (43%), since the original Allspice Drams were made with pot-still rums. If you don’t have these exact bottles, any pot-still rum will do. Just keep that traditional richness and funk that defines the real thing.
Allspice Dram / Pimento Dram Recipe (500 ml)
Ingredients:
• 120 ml Smith & Cross Rum (57% ABV)
• 120 ml Appleton Estate 8-Year Rum (43% ABV)
• 200 ml Water
• 15 g Whole Allspice Berries (crushed)
• 160 g Sugar (I use 2/3 white, 1/3 demerara)
Method:
1. Crush the allspice berries in a mortar and place them in a sous-vide bag with both rums.
2. Cook in a water bath at 60°C for 2 hours.
3. Meanwhile, prepare the syrup: warm 200 ml of water and dissolve the sugar completely (you should get about 300 ml of syrup).
4. Once the infusion is done, chill the bag in an ice bath to stop the process and prevent alcohol vapors when opening.
5. Filter the infused rum through a coffee filter.
6. Combine the 200 ml of infused rum with the 300 ml syrup and bottle.
⸻
Final Specs:
• Yield: 500 ml
• Alcohol: ~20% ABV
• Sugar Content: ~320 g/L
