- Level: Intermediate
- Total: 10 days 25 min (includes steeping time)
- Active: 25 min
- Yield: about 2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 366
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Intermediate
- Total: 10 days 25 min (includes steeping time)
- Active: 25 min
- Yield: about 2 cups
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 366
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 33 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
Special equipment:
fine-mesh sieve; quart-sized glass jar- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- 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.
- 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.
