Based on author and barman Kevin Liu's 'Almost-Instant Allspice Dram’, this is the perfect recipe for when you’re low on time and low on patience.Although the flavor of this particular liqueur benefits from ageing a few months (the bite of the 151 is softened), the spices in it don’t actually need a longer infusion and the oils being extracted really don't suffer from being smashed to pieces in a blender. So what are you waiting for, get to it!
1cup151 Overproof Rum (approx 236 ml) - a demerara works really well
1 ¼cupWhite Granulated Sugar (approx 300 ml)
1 ¼cupWater (approx 300ml)
Method
Combine all the spices and the rum in a blender. Blend on low for 5 mins. Whilst you're waiting, start on the next step.
Make a 1:1 simple syrup by adding your sugar and water to a saucepan over a medium heat. Stir until the sugar is dissolved and the liquid is clear once more (about 5 mins). Remove from the heat and allow to cool.
Strain the spice and rum mixture through triple layered cheesecloth (or muslin) into a jug. Give it a good squeeze at the end to get all the flavoursome liquid out. Bearing in mind the final mixture is a dark cloudy brown, you're never going to get a clear liquid from this, however, if it's still too cloudy for your liking, strain it a second time.
Combine your spiced rum infusion with the simple syrup in a sterilised glass bottle. Give it a good shake.
Notes
To sterilise your containers, pop them in the dishwasher on a standard cycle. If stored in a cool, dry place away from sunlight, your Allspice Liqueur should easily keep for up to 6 months.