Tiki Central / Tiki Drinks and Food / my homemade allspice syrup/pimento dram tasting experiments
Post #713262 by Swanky on Mon, Apr 7, 2014 12:39 PM
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Swanky
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Mon, Apr 7, 2014 12:39 PM
Yeah, shop around for the allspice. I got it in bulk at the local healthier foods grocery and it was minimal. I also think Lemon Hart 151 is a complete waste here. The base for any sort of infusion is just a high proof liquor with minimal taste like vodka, everclear or overproof rum. The reason is, it will then be cut with sugar syrup at 50/50 to get it down to about 80 proof. I used vodka a lot or Everclear or Wray and Nephews Overproof rum. Second, brown sugar or demerara is not required either. You can use white if that's what you want or use regularly. Third, the base can be reused many times. Once you strain the liquid from your allspice, seal the jar back up and put it in the fridge. It will keep and you just add more high proof liquor and do it again. If it tastes weaker, let it steep longer. All that being said, $30 is also high for St. Elizabeth's and you should look around to find it closer to $25. I buy it now instead of making it to have a very standard flavor for mixing and just ease. And it is not a rare ingredient for just a recipe or two like Stroh 80. Alspice Dram is one of the most used mixers in my bar along with Falernum, cinnamon syrup and honey syrup. Most of the recipes that call for it are also som eof the best recipes (IMO).
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