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Allspice Dram

Hardware | Software | Procedure

Active Time: 25 min

Yield: about 2 cups

Total Time: 10 days 25 min (includes steeping time)


Fine-mesh seive

Quart-sized glass jar


  • 1/2 cup allspice berries
  • 2 1/2 cups navy-strength rum (see Cook's Note)
  • 200 grams granulated sugar


  1. Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
  2. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
  3. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.

Cook's Note

Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.


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  1. 1
    Derrick Bodkin

    If I were to circulate it, I would go 140F (60C) for an hour. Also if you can’t find 57% rum but you have 151 proof (75.5%) take 447mL (1.9C or 15.1oz) of that and add water to get 592 mL (2.5C or 20oz).

  2. 2

    He said on the show “you could do this in an immersion circulator, but that’s another show that we’ve already done.”

    If one was going to do it, what temperature and time would you do it with?

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