Allspice dram gets its name from the spice that is used to make it, which is called allspice. Allspice is derived from the dried berries of the Pimenta dioica tree, which is native to Jamaica. The name “allspice” originated from the fact that the English found the taste and aroma of the berries to resemble a combination of several different spices, such as cinnamon, cloves, and nutmeg. Therefore, they referred to it as “all-spice” to reflect its versatile flavor profile.
The liqueur known as allspice dram is made by infusing allspice berries in a rum base. The process involves soaking the berries in rum for a period of time, allowing the flavors and aromas of the berries to infuse into the spirit. The length of time can vary, but typically it takes several weeks for the flavors to fully develop. Once the desired level of infusion is achieved, the mixture is then sweetened with sugar or another sweetener to balance out the intensity of the allspice flavor.
The term “dram” in the name allspice dram refers to a small amount of liquor, typically around one-sixteenth of an ounce. This term is often used in the context of cocktails, where a “dram” of a specific ingredient is added to enhance the flavor profile of the drink. In the case of allspice dram, a small amount of the liqueur can add a unique and complex spiciness to cocktails.
The name allspice dram not only reflects the primary ingredient used in its production but also captures the essence of the liqueur itself. The allspice berries provide a rich, warm, and aromatic flavor that is reminiscent of a blend of various spices. The addition of the term “dram” emphasizes the concentrated nature of the liqueur, as a small amount can go a long way in terms of flavor impact.
Allspice dram is called so because it is made by infusing allspice berries in a rum base, resulting in a liqueur with a distinctive and complex flavor profile. The name reflects the origins of the spice and the concentrated nature of the liqueur, making it a versatile ingredient in cocktails.