DIY allspice dram from Serious Eats by Marcia Simmons

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Notes about this recipe

  • peaceoutdesign on November 22, 2022

    I used Doorly's 5-year-old aged Barbados Rum which is amber. I crushed and toasted the Allspice and used raw sugar. Additionally, I added 5 crushed black peppercorns. It was prepared as written but did a second batch sous vide for 24 hours with the allspice, added the pepper and cinnamon, and cooked for another 5 hours. It smelled good but I continued to let it infuse for a week, shaking every day. The first batch tasted no different than St Elizabeth's.

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