This is a simple spice-flavoured liqueur that makes a great addition to tiki and other cocktails. Note that it will take about a week to infuse, so plan accordingly.
• 2 Tbsp whole allspice berries
• 0.5 cup light or dark rum (whichever you prefer)
• 1 cinnamon stick
• 0.5 cup water
• 0.5 cup brown sugar
Using a mortar and pestle, crush the allspice berries into large, coarse pieces. Alternatively, use a spice grinder or smash them with a mallet, but take care not to grind them to a powder.
Place in a sealable 500 mL glass jar and pour the rum on top. Seal the jar and shake well. Steep for 24 to 48 hours, shaking every once in a while.
Break up the cinnamon stick and add it to the mixture. Infuse for at least another 48 hours and up to a week.
Strain, using a fine-mesh strainer, then strain again through a coffee filter. Pour into an immaculately clean sealable jar or bottle.
Place water and sugar in a small saucepan and bring just to a boil, stirring, until sugar has dissolved. Cool, then add it to the allspice infusion. Shake, then let it rest for a few hours or up to two days before using. The dram will keep for two months in a cool, dark place. Makes about 1.5 cups.
—Adapted from Serious Eats