Tiare
03-01-2008, 06:47 PM
I made a Pimento dram tonight, it will take 1 month plus 10 days before i can try it...
Here is the recipe (Cocktail Chronicles):
Pimento Dram (Allspice Liqueur) No. 3
2 1/4 cups 151 proof Lemon Hart Demerara rum
1/2 cup whole dried allspice berries
3 cups water
1 1/2 pounds brown sugar
Using a mortar, coarsely crush the allspice berries and place in a jar. Cover with the rum and seal tightly. Let the mixture steep for at least 10 days, agitating it daily. [Warning: if you open the jar and sniff it at some point, you may have the urge to chuck the whole foul-smelling mess. Resist the urge–it gets better later on.]
Pour the mixture through a fine strainer, pressing on the solids to extract as much rum-spicy goodness as you can. Pour the liquid again through a coffee filter.
Make a 1:1 simple syrup using your brown sugar and water, heating and stirring until the sugar is completely dissolved. Let the syrup cool, then add it to your infused rum. Bottle it tightly in a clean, sterilized bottle, and let it rest for at least one month. [note: if you get curious while you’re bottling it–and you will–the young mixture will still taste a bit odd, with the “heat” from the high-proof rum seeming to make the mix pretty rough and unbalanced. Patience.]
This will almost fill two 750ml bottles so you can cut the recipe in half to makes less, unless you want to give some away.
Here is the recipe (Cocktail Chronicles):
Pimento Dram (Allspice Liqueur) No. 3
2 1/4 cups 151 proof Lemon Hart Demerara rum
1/2 cup whole dried allspice berries
3 cups water
1 1/2 pounds brown sugar
Using a mortar, coarsely crush the allspice berries and place in a jar. Cover with the rum and seal tightly. Let the mixture steep for at least 10 days, agitating it daily. [Warning: if you open the jar and sniff it at some point, you may have the urge to chuck the whole foul-smelling mess. Resist the urge–it gets better later on.]
Pour the mixture through a fine strainer, pressing on the solids to extract as much rum-spicy goodness as you can. Pour the liquid again through a coffee filter.
Make a 1:1 simple syrup using your brown sugar and water, heating and stirring until the sugar is completely dissolved. Let the syrup cool, then add it to your infused rum. Bottle it tightly in a clean, sterilized bottle, and let it rest for at least one month. [note: if you get curious while you’re bottling it–and you will–the young mixture will still taste a bit odd, with the “heat” from the high-proof rum seeming to make the mix pretty rough and unbalanced. Patience.]
This will almost fill two 750ml bottles so you can cut the recipe in half to makes less, unless you want to give some away.