Post #155028 by Hakalugi on Tue, Apr 26, 2005 12:27 PM

Here's another recipe from someone that has tasted the real thing (that's to say not me).

From http://www.gumbopages.com/looka/archive/2005-02.html

Thursday, February 17, 2005

Getting closer to Jamaica, mon. Okay, last night I tasted the last batch of pimento liqueur. It's ... close. It's a little heavier than the real thing from Wray & Nephew, but flavorwise it's all there -- pure allspice, sweet and with the spicy characteristics of the rum used as the base. It was a little heavier than I expected, though, and maybe the next batch should be made with light brown sugar instead of dark brown sugar.

This isn't definitive just yet, but if you want a decent homemade pimento liqueur to add a few dashes or teaspoons to cocktails that call for it, this'll do rather well for the moment.

Jamaican Pimento (Allspice) Liqueur No. 3
2-1/4 cups 151 proof Demerara rum.
1/2 cup whole dried allspice berries, crushed.
3 cups water.
1-1/2 pounds brown sugar.

Crush the allspice berries in a mortar and place in a 1-liter jar with a rubber seal. Cover with the rum and allow to steep for at least 10 days, agitating the maceration daily.

Pour through a fine strainer, pressing on the solids to extract as much liquor as you can, then pour the strained liquor maceration through another strainer lined with a coffee filter (this'll take a while).

Make a simple syrup with the water and brown sugar; heat until dissolved, then allow to cool. When cool, combine with the rum maceration and allow to age for at least one month. Decant and enjoy.

This will almost fill two 750ml bottles (we use the ones they sell fizzy French lemonade in, because of that nifty resealing rubber-lined ceramic stopper), so you can cut the recipe in half to makes less, unless you want to give some away.