In bar lingo, a dram can mean several things. It may specifically refer to 1/8 of a fluid ounce, or more likely to a shot of whisky. It’s also sometimes used to refer generally to a small drink, as in “Shall we have a wee dram?” (To which the answer is always yes.)
Spicebush dram is my foraged take on allspice dram, a highly-spiced, rum-based liqueur originally made in Jamaica. It is traditionally used in tiki drinks to add depth and complexity to fruit. Frankly I think spicebush dram is tasty enough to be appreciated on its own over a cube of ice, or mixed with a splash of seltzer.
What You’ll Need to make Spicebush dram
- 1/4 cup spicebush berries
- 1 cup rum
- 3/4 cup light brown sugar
- water
Using a mortar and pestle or a spice grinder, roughly grind 1/4 cup dried spicebush berries. You don’t want a fine powder, you want little chunks of dried spice. Pour the chopped berries into a small canning jar or container that can be sealed tight. Add one cup of light rum to the dried berries and close the jar tightly. Shake the contents once a day for the next two weeks.
What You’ll Do to make spicebush dram
Using a mortar and pestle or a spice grinder, roughly grind 1/4 cup dried spicebush berries. You don’t want a fine powder, you want little chunks of dried spice. Pour the chopped berries into a small canning jar or container that can be sealed tight. Add one cup of light rum to the dried berries and close the jar tightly. Shake the contents once a day for the next two weeks.
Strain off the solids using a mesh strainer, then again through a coffee filter. This gives you a clear dram. Make a light simple syrup with 3/4 cup brown sugar and 1 ½ cups of water. Bring the ingredients to a simmer and whisk to dissolve the sugar. Let the syrup cool, then combine with the rum and pour into bottles.
Wait at least a week before tasting, two weeks is even better. Try a sip (or two) over ice to get a feel for the flavor of the spicebush and rum. Then feel free to play around with whatever combination appeals to your palate. Might I recommend a Naughty & Nice cocktail?
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