Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Pimento Dram


  • Please log in to reply
111 replies to this topic

#91 ChrisTaylor

ChrisTaylor
  • host
  • 2,469 posts
  • Location:Melbourne

Posted 19 March 2012 - 12:04 AM

My first batch has now matured. I normally don't like liqueurs, much--at least not straight, as they're too sweet--but the heavy allspice and cinnamon kick of this is very nice. Now to choose a cocktail to showcase it.

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#92 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,376 posts
  • Location:San Diego, CA

Posted 19 March 2012 - 12:45 AM

Two of my favorite cocktails with allspice dram are the Lion's Tail if you want something bourbon-based, and the Ancient Mariner if you are in the mood for something tiki.

#93 Tri2Cook

Tri2Cook
  • participating member
  • 4,061 posts
  • Location:Ontario, Canada

Posted 23 September 2012 - 01:04 PM

Started a batch this weekend. Right now it's just 8 oz each of W&N overproof and Appleton Estate 12 with a fat 1/4 c. of toasted, crushed allspice. I'm letting that go for a week. Not decided yet if I'm going to add any other supporting cast. If so, I'll add it next weekend.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#94 Tri2Cook

Tri2Cook
  • participating member
  • 4,061 posts
  • Location:Ontario, Canada

Posted 07 October 2012 - 11:24 AM

Last weekend I added more allspice berries (the fat 1/4 cup I used at the beginning was all I had in the house at the time), a cinnamon stick, 5 black peppercorns and a piece of nutmeg, all toasted and lightly crushed. I'll strain, add syrup and bottle tomorrow... unless another week would be of benefit? I'm patient.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#95 Tri2Cook

Tri2Cook
  • participating member
  • 4,061 posts
  • Location:Ontario, Canada

Posted 18 November 2012 - 10:36 AM

Finished, aged for 5 weeks and bottled (that's a clear glass bottle, it's just really full)...

allspice2.jpg

With nothing to compare it to, I have no idea how close it is to what it's supposed to be... but it's very smooth and very tasty.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#96 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,638 posts
  • Location:Rhode Island

Posted 19 November 2012 - 09:53 AM

What are you going to use it in?
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#97 Tri2Cook

Tri2Cook
  • participating member
  • 4,061 posts
  • Location:Ontario, Canada

Posted 19 November 2012 - 01:23 PM

What are you going to use it in?


Not sure yet. I just got my hands on a bottle of LH 151 so something tiki is likely but I'm open to suggestions outside of tiki-land. You mentioned in an earlier post that you went with less sugar in a batch and never looked back so I took that as good advice and did the same. I'm happy with the result.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#98 mkayahara

mkayahara
  • participating member
  • 1,876 posts
  • Location:Guelph, Ontario

Posted 19 November 2012 - 01:38 PM

I strongly recommend the Lion's Tail, which accounts for the bulk of all pimento dram consumption in my household. (Mostly because it's one of my husband's favourite drinks.)
Matthew Kayahara
Kayahara.ca
@mtkayahara

#99 Tri2Cook

Tri2Cook
  • participating member
  • 4,061 posts
  • Location:Ontario, Canada

Posted 19 November 2012 - 03:01 PM

I strongly recommend the Lion's Tail, which accounts for the bulk of all pimento dram consumption in my household. (Mostly because it's one of my husband's favourite drinks.)


Sounds good to me, this is where I'll start.
It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#100 EvergreenDan

EvergreenDan
  • participating member
  • 1,080 posts
  • Location:Boston

Posted 19 November 2012 - 06:21 PM

Wow, you are right. The Lion's Tail is very nice indeed. I used 1/4 oz each St. Elizabeth's and Becherovka. The trick is to be sure that the Allspice Dram doesn't overpower the bourbon.
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#101 mkayahara

mkayahara
  • participating member
  • 1,876 posts
  • Location:Guelph, Ontario

Posted 19 November 2012 - 06:58 PM

Agreed. In Vintage Spirits and Forgotten Cocktails, he calls for something like 3/4 oz. allspice dram and 1 tsp. simple syrup... I prefer to reverse those proportions with St. Elizabeth.
Matthew Kayahara
Kayahara.ca
@mtkayahara

#102 Hassouni

Hassouni
  • participating member
  • 2,518 posts
  • Location:DC Area/London/Beirut

Posted 19 November 2012 - 10:34 PM

my homemade pimento dram was apparently not powerful enough for the KC lion's tail recipe, so I think 3/4 next time will do it

#103 EvergreenDan

EvergreenDan
  • participating member
  • 1,080 posts
  • Location:Boston

Posted 20 November 2012 - 07:14 AM

Has anyone tried rye in a Lion's Tale? I originally thought that the drink was about a play between the warmth of the bourbon and the warmth of the spices. But maybe it should be a contrast, playing spice against warmth. With a large amount of rye, I think this begs for a sipping-quality rye. Also, I'd love to hear from anyone else trying Becherovka. I thought it was wonderful (pat, pat, pat).
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#104 EvergreenDan

EvergreenDan
  • participating member
  • 1,080 posts
  • Location:Boston

Posted 21 November 2012 - 03:54 PM

Just tried a rye Lion's Tail. All personal preferences being equal, bourbon works better. A rye fan should feel free to substitute with confidence, though.
Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

#105 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,376 posts
  • Location:San Diego, CA

Posted 23 January 2013 - 11:00 AM

A Lion's Tail prepared for my husband last night. It's still a favorite. Spicy and a litle tart, a great drink. I use the recipe that was published in Ted Haigh's Vintage Spirits and Forgotten Cocktails (revised edition). We like it with the full amount (1/2 oz) of allspice dram.

Posted Image

#106 Rafa

Rafa
  • participating member
  • 774 posts
  • Location:New York

Posted 08 March 2013 - 01:16 PM

A question for those more experienced than I. 

 

I'm making my first batch of allspice dram this weekend, and the flavor profile I'm going for is heavily inspired by Bittercube's Jamaican #1 bitters: big allspice up front, with a bright bite from ginger and a nice drying finish from black pepper. That is, I want the black pepper to be strong enough to be a distinct component of the overall flavor, but I don't want it to overwhelm the more conventional spices. 

 

I notice the recipes in this thread don't call for more than six black peppercorns, but I assume others don't want as heavy of a pepper presence as I do. How much black peppercorn can I use before it starts hogging the spotlight? If I'm using half a cup of ground allspice, can I get away with an eighth cup, or even a quarter, of pepper?

 

I'm going to be using Kevin Liu's method for almost-instant allspice liqueur (everything but the sugar and water in a blender on low for five minutes), and I'll probably use Wray & Nephew White Overproof, maybe with some Gosling's thrown in. 

 

Thanks,

 

r.


Edited by Rafa, 08 March 2013 - 01:18 PM.

DrunkLab.tumblr.com

 

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#107 Adam George

Adam George
  • participating member
  • 540 posts
  • Location:Horsham - UK

Posted 09 March 2013 - 09:02 AM

 
I'm going to be using Kevin Liu's method for almost-instant allspice liqueur (everything but the sugar and water in a blender on low for five minutes), and I'll probably use Wray & Nephew White Overproof, maybe with some Gosling's thrown in. 
 
Thanks,
 
r.


I can't comment on recipes, but that method is brilliant.


Has anyone tried rye in a Lion's Tale? I originally thought that the drink was about a play between the warmth of the bourbon and the warmth of the spices. But maybe it should be a contrast, playing spice against warmth. With a large amount of rye, I think this begs for a sipping-quality rye. Also, I'd love to hear from anyone else trying Becherovka. I thought it was wonderful (pat, pat, pat).


I don't have either in stock yet, but I may give it a try with some Swedish Punsch Liqueur when both it and St Elizabeth come in.

The Dead Parrot
Built from the ground up by bartenders, for everyone:

Cocktails, Craft Beers, English Wines in provincial Sussex 


#108 FrogPrincesse

FrogPrincesse
  • society donor
  • 3,376 posts
  • Location:San Diego, CA

Posted 04 May 2013 - 10:46 PM

Just saw this at the store. So they switched to a clear bottle from a dark one, but the product inside also looks quite a bit lighter. Reformulation?

8709723964_1a2ae1b710_z.jpg

#109 tbessie

tbessie
  • new member
  • 1 posts

Posted 17 July 2015 - 04:21 PM

Adding to this old thread - does anyone know if choice of sugar makes a big difference? All the recipes say to use brown sugar; has anyone tried white sugar, tubinado sugar, etc?

 

- Tim



#110 Hassouni

Hassouni
  • participating member
  • 2,518 posts
  • Location:DC Area/London/Beirut

Posted 18 July 2015 - 10:10 AM

Adding to this old thread - does anyone know if choice of sugar makes a big difference? All the recipes say to use brown sugar; has anyone tried white sugar, tubinado sugar, etc?

 

- Tim

 

I use demerara (or turbinado) for everything that doesn't need to be clear, the flavor is much more interesting. I wouldn't use "brown sugar" though.


  • tanstaafl2 likes this

#111 tanstaafl2

tanstaafl2
  • participating member
  • 839 posts
  • Location:Atlanta, GA

Posted 20 July 2015 - 01:17 PM

I use demerara (or turbinado) for everything that doesn't need to be clear, the flavor is much more interesting. I wouldn't use "brown sugar" though.

 

 

I would definitely agree. Turbinado/Demerara sugar, especially a rich 2:1 version is a lovely thing, at least in Tiki drinks. Never made my own Pimento Dram but I think it would work well in it.


If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain

Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs...
~tanstaafl2

#112 Hassouni

Hassouni
  • participating member
  • 2,518 posts
  • Location:DC Area/London/Beirut

Posted 20 July 2015 - 05:43 PM

I would definitely agree. Turbinado/Demerara sugar, especially a rich 2:1 version is a lovely thing, at least in Tiki drinks. Never made my own Pimento Dram but I think it would work well in it.

 

Mine is not much more that tons of allspice infused into Wray & Nephew, and sweetened with dem sugar. In fact, it might not be anything more than that (Can't remember, it's been a while since I made any)