Have a sour new year!
I’ve been away for awhile… Don’t worry, I’ve been making plenty of cocktails and mostly have just been too lazy to do the work to make a proper post. I do have some pics and wrote down most of my recipes, so sooner or later I’ll get around to posting the good ones.
As is usual, this one came from my curiosity about a particular classic liqueur, allspice dram, which had only recently been brought back from obscurity. One of my local bespoke liquor outlets had the most popular brand called St. Elizabeth which is imported by Haus Alpenz which also brings in a lot of these wonderful and somewhat obscure liqueurs. Allspice dram is basically a Jamaican rum that’s been infused with allspice or “pimento” berries that give it that combination of flavors that we all associate with the various baking spices of clove, cinnamon, nutmeg, etc.
It’s really good in various tiki drinks or other rum based cocktails, and also is an important ingredient in the Lion’s Tail cocktail along with bourbon, but I found that I really liked it as a primary base alcohol in this sour. It’s a great new year’s eve alternative to the cream-heavy extra sweet eggnog but with much of the same flavoring while still allowing for the frothy egg white for added silky texture. Give it a try, I think you’ll like it and don’t worry about what you’ll do with the extra dram – plenty of things go well with it!
1 ½ oz. Allspice Dram
½ oz. Añejo rum
½ oz. Lemon juice
½ oz. Lime juice
½ oz. Simple syrup
1 Egg white
2 dashes Orange bitters
2 dashes Angostura bitters
Dry shake, then add ice, shake, strain, up. Garnish with cherries or lemon twist and nutmeg