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Jamaican allspice berries steeped in rum: the spice cabinet of tiki in one bottle.
Jamaica, 19th century
Pimento dram was Jamaican commerce by the 1850s, and the tiki pioneers of the 1940s adopted it as the spice that dries out a juice-heavy drink.
Dried allspice berries (pimento, in Jamaican usage) macerate in rum before sweetening. St. Elizabeth, the modern standard-bearer, builds on Jamaican pot-still rum.
Clove, cinnamon, and nutmeg riding dark cane warmth; drying, warming, and loud. Bartenders measure it in barspoons.
Did you know
Allspice earned its English name because the one berry reads as clove, cinnamon, and nutmeg at once; Jamaica was showing off bottled pimento dram at London's International Exhibition of 1862.
Also known as: allspice dram, allspice, st elizabeth allspice dram, st. elizabeth allspice dram, pimento dram
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