Recent ruminations from LUPEC Boston, as published recently in The Weekly Dig.
by Hanky Panky + Pink Lady
A quick look around the farmers market, and it’s clear that fall is upon us. The last heirloom tomatoes of the season are now cohabitating with local apples, leading to thoughts of crisps and pies loaded with yummy fall spices. Thanks to our friends at Haus Alpenz, the flavors of fall can also make their way into your cocktail glass via St. Elizabeth Allspice Dram.
This allspice liqueur originated in Jamaica as pimento dram, named after the pimento berry from which it is made. The first English to encounter the pimento berry found it to be a conundrum and quickly renamed it allspice, as it encapsulated the flavors of cinnamon, nutmeg and clove.
Although pimento dram was never a huge hit in the States, it received some attention mid-century when tiki aficionados used the exotic, full-flavored dram to add depth to their multilayered concoctions. The importation of pimento dram declined as tiki fell out of fashion.
The Haus Alpenz version of pimento dram made its debut in 2008 sporting a moniker that reflects its distinctive flavor rather than evoking images of red slivers stuffed in olives. St. Elizabeth Allspice Dram is made in Austria using Jamaican allspice berries, raw sugar and an aromatic pot-stilled Jamaican rum. When used sparingly, it adds subtle spice notes to cocktails, while in larger proportions, it presents the full, warm flavors of fall.
2 oz bourbon
0.5 oz St. Elizabeth Allspice Dram
0.5 oz fresh lime juice
1 dash angostura bitters
Shake with ice and strain into a chilled cocktail glass.
A version of this column originally ran in September 2008.