I live somewhere where St Elizabeth’s does not exist. Never seen it, never tasted it. I’ve been thinking about making some allspice dram since I like a lot of tropical/tiki drinks, but seeing it on the list of bottles for the cocktail advent was the final push.

Looking at some recipes, most have it infusing for 10-12 days. I don’t have that amount of time, what if Monday the first cocktail uses it?! ????

Having made limoncello via sous vide before, I figured this wouldn’t be too different.

Ingredients: - 15g dried allspice berries - 250ml Appleton 8 rum - 200ml water - 160g brown sugar

Recipe: Lightly crush the berries, put in a ziploc bag with rum. Place in sous vide water bath set at 60C for two hours. Meanwhile stir brown sugar into water until dissolved. After 2 hours, strain infused rum via fine mesh colander, then coffee filter, into syrup. Bottle and enjoy.

Verdict: The allspice is not overpowering but very present. It’s nicely sweet without being sickly. Like I said, never tasted St Elizabeth’s before but I can’t imagine how it’d be dramatically better than this, it’s so tasty. Can’t wait to use it!