Allspice Dram

The Allspice Dram has a quintessential fall flavor, and is very fun to make. Allspice berries are the fruit of the pimento bush, so you’ll also see this called pimento dram. Most drams are made with simple syrup, but ours, of course, is made with Vermont maple syrup! You need a high proof rum or vodka. I prefer rum and always try to go with a local variety. Smuggler’s Notch Distillery makes a perfect light rum for this dram.

It also makes a great gift for cocktail loving friends. You can package it in a nice bottle and add the Pelerin recipe below! Or, make a gift bag of the ingredients and directions for the dram. Either way, your friend will be thrilled!

Ingredients:

¾ cup allspice berries

12 peppercorns

1 star anise

1 tablespoon cocoa nibs

½ vanilla bean (pulp only)

1 inch cinnamon stick

½ cracked nutmeg 

1 bottle light, high proof rum

Maple syrup, exact amount to be determined after you measure the rum combination.

Put the allspice berries and peppercorns in a 1 gallon ziplock bag. Roll and pound slightly with a rolling pin. You don’t need powder but, try to crack open a majority of the berries. Add the berries, all other spices and the rum to a 1 liter jar with a tight fitting lid. Swirl gently and let sit for 5 days. Swirl the contents each day. After 5 days, drain through a coffee filter and measure liquid. Add two times that amount of maple syrup. Pour into clean jars and use for all kinds of delicious cocktails! See the Pelerin recipe below.

Pelerin

1 1/2 ounces VSOP brandy

1 teaspoon allspice dram

1 ounce fresh lemon

1 ounce pure VT maple syrup

Dash of Angostura bitters 

In a cocktail shaker, combine the brandy, allspice dram, lemon juice, maple syrup and bitters. Fill the shaker with ice and shake well. Fine-strain into a chilled coupe.