HOW TO MAKE ALLSPICE DRAM | Homemade Pimento Dram | LION'S TAIL COCKTAIL | Rob's Home bar
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- Опубликовано: 10 июл 2024
- How to make Allspice Dram, also called Pimento Dram recipe. Lion's Tail cocktail, a great bourbon cocktail using our homemade allspice dram or homemade allspice liqueur.
I can't find allspice dram or pimento dram in my area so I had to make my own. This video will demonstrate that process. I used a allspice liqueur recipe from Serious Eats:
www.seriouseats.com/recipes/2...
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Lion's Tail Recipe:
2 oz Bourbon
1/2 oz Allspice Dram
1/2 oz Lime Juice
2 dashes Angostura Bitters
1/4 oz Simple Syrup
Chapters
0:00 Intro
0:20 How to make Allspice Liqueur
2:45 Tasting the Allspice Dram
3:30 How to make the Cocktail
4:33 Ice and Shake
5:04 Glassware and Garnish
6:05 Tasting Notes
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Late publish today! Sorry guys! 😭 Been sick this week and screwed up my whole schedule! ...Enjoy this video! I had a lot of fun making this Allspice Liqueur from scratch! Next I want to try my own Coffee liqueur... process is like half the time!
ya coffee liqueur !!!
@@stephane.foisy.186 we don't get too many good options here in Ontario so homemade is the best option!
@@RobsHomeBar oh look for Persian Empire Turkish barrel aged out of Peterborough (it is in the LCBO), quite tasty with a good solid coffee hit and not too sweet. Next i'm thinking of doing a cacao liqueur as we only have 1 option that is bottom shelf. Think i'll base it on a bourbon.
@@stephane.foisy.186 ill look for that one, thanks!
I didn't notice you were sick, you did great! Hope you are feeling better bud. Nothing wrong with taking a few days to make sure you are ok. Maybe make a Three Dots and a Dash with the pimento dram you made for a future vid, if you haven't already. Feel free to DM me about it
The allspice dram looks like a fun project
It was! Looking to make coffee liqueur next!
Hope you're feeling better! You couldn't tell at all. I only noticed because of your pop up. Wishing you well and looking forward to watching your other videos. Very addicting to watch, but it's better than drinking in the morning.
Thanks! Glad you enjoyed the videos! Cheers! 🥃
Allspice liqueur would be great to have around the house.
Makes a lot of great holiday and tiki drinks!
Great tutorial! One to go back to as needed!
I love that you keep the recipe posted, genius! Thank you
Thanks! Glad you enjoy the content
That looks nice, man! (And I hope you are feeling better!)
Thanks! Getting there! Hopefully all good by next week!
Feel better! Great job making your own allspice 👏👏
Thanks! Yea it was a fun experiment!
hard core... makes his own liqueur. Love the recipes.
Haha thanks! Only out of necessity, LCBO doesn’t carry the liqueur :P
love the made at home dram and syrups. thanks for another one. thanks and cheers
Thanks! Appreciate it!
Thanks for the Allspice Dram tutorial! Was looking to pick up some Wray & Nephew soon anyway so this works out perfectly.
You’re welcome! Hope you enjoy it! I use Wray and Nephew for most of my liqueurs and infusions! It’s great!
Really nice video man. I can't get Allspice Dram where I am at the moment and as you point out, during this season so many recipes calls for it. Love your home-made edition label. It is awesome. Cheers Rob!
Thanks! That’s why I decided to make my own.. been looking for this for years!
This is a great recipe! I was thinking of making some myself this fall. I can’t believe how simple it is for how complex it tastes. 👍👍
One thing I didn’t mention in the video is that much like my Falernum, it starts off kinda cloudy but after about 1 week, a lot of sediments fall out of suspension and settle on the bottom.. you can leave them but I filtered them out.... For this liqueur, I ended up filtering it twice within the first 2 weeks... as a result, the liqueur is much clearer and the taste was not affected at all
@@RobsHomeBargood to know. Thanks!
Absolutely love your shooting style sir! Cocktail is delicious too 🙌🙌
Thank you! 🥃 Cheers! 👍
I LOVE the Jamaican funk!
I usually buy the St. Elizabeth Allspice dram but making it fresh seems pretty cool. Thanks, Rob! That custom label was to die for! (the holiday man pants are pretty rocking, too!)
I can’t get the st Elizabeth’s here.. would have saved me a lot of trouble! Haha
Yeah, that's kinda what I was thinking.
The idea is cool, but I'll probably never spend the time or effort.
But it kinda makes me wanna finally show Ray's P.M. Cooler that I used to make myself to watch the sunset that uses allspice dram.
@@itsallaboutthecocktail you should! Now that I have the stuff, I’m always looking for other uses for it
That Allspice liqueur sounds pretty good on its own.
It really is!
You and me are in the same boat, made my allspice dram a while back and never looked back, shelf stable so no worries neither! Takes a long time but rather easy, though I find mine can over power a drink with the spices and thus usually need to use 2/3 the required amount. I know this is an old recipe(1930s) but lime and bourbon, especially Buffalo Trace, usually do not play well together, try it with lemon it should be smoother and nicer.
yea I made it twice to give it a fair evaluation but man, just not for me.. Love the liqueur though. I have 2 other drinks using it in the queue for December and they are great!
@@RobsHomeBar allspice dram is a gateway liqueur into the slippery slope of tiki drinks 😉
@@stephane.foisy.186 yea im looking forward to it in the spring! hopefully my dram is still good. Recipe said it's shelf stable so it wont spoil but after 3-4 months, the flavor might dissipate a little
@@RobsHomeBar for me it hasn’t to much dissipated after 18 months. Can always throw a few berries for refreshing the flavour.
@@stephane.foisy.186 good point!
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Hello Rob, Thank You for subscribing to my channel, I appreciate your support. I Love the way you produce your channel - Amazing. Love your gorgeous dog. I love the Allspice Dram, fabulous flavours, sad you didn't like this one but I look forward to what other cocktails you create with the Allspice Dram.....yipeeeeeee. Love Helen
Thank you and thanks for the sub! I’m surprised I hadn’t heard of your channel before! Just found out about you through Vino at 62nd Cocktails... I will watching a bunch of your videos later :) cheers! 🥃
Interesting that on 1/2 of lime would create an overpowering citrus component. Do you think it’s the combination of the dram with the lime that create an overly citrus vibe? Anyway great job on the dram. That’s a project. You’ll be lucky if I boil water for eggs. 😂🥃
Yea it’s weird, it’s hard to dial back 1/2 oz. As Stephane commented earlier, maybe lemon would be slightly milder. 🤷♂️ ...the allspice was definitely a fun experiment, but that said, if I could get the St Elizabeth dram here, I probably wouldn’t have bothered 🤪
not familiar with this cocktail but really cool video. Really cool using the homemade stuff
Thanks! Sometimes you have no choice but to make some ingredients yourself! Lol
I like the concept of the cocktail. Maybe an egg white could soften the citrus domination and balance everything out.
Definitely have to revisit that drink.. the liqueur is phenomenal though! I’m on like batch 4 now!
How much is 1/4 cup of allspice in grams?. Thanks!
I was going to say, seeing 1/2 ounce of lime...I made a face. Lime can be super harsh. I think 1/4 of lemon would pair better with the complex and gentle construction of this drink. I gotta make an allspice dram though. St Elizabeth though amazing can be pricey.
I have been wanting to make this cocktail for awhile now. I'm bummed you didn't like it though 😞.
The liqueur is great and I’ll have many other uses for it! It’s just too bad the drink was sub par... for me anyways
Great video. The dram is worth the effort. Too bad this one wasnt for you. Perhaps you would like Three Dots and a Dash. It calls for pimento dram and is quite delicious.
I’ve seen that one but haven’t tried it yet! I’ll definitely give it a go! Thanks!
I am wrapping my allspice dram, just combined both parts today. I read through the comments and I missed if this is shelf stable or if it needs stored in the fridge? What's the shelf life too? Sorry if I missed it!
No doesn’t need to be in the fridge.. should be good for over a year!
Over time, you may notice some cloudiness or sediment, you can either just ignore it or strain it again
@Rob's Home Bar I appreciate the fast response. Wasn't expecting that after the Live! LOL! Guessing the little ones aided in a early wake up call. My son was up at 7. Fun times and thanks again!
@@seanpannebaker6404 the morning was a little rough! haha... but all better now! :P
Today was day 2 of my allspice dram resting. I had a lot of sediment so I ran it through a few coffee filters and gave it a shot. Mine seemed to be like yours, not too sweet. I did a Lions Tail since I had all of the ingredients you used. Thought it was ok. But the evolution of the taste was amazing. Lime up front, then the Buffalo Trace with the allspice dram on the end. Cheers!
how long will this keep?
Shelf stable for at least 1 year if not more!
Love the label!!! But that sucks it was a long process for a cocktail you didn't like :( but thanks for teach us to make a all spice dram!!
Thanks! Yea this one didn’t work but but I’ll already tried a few other drinks with allspice and they’re great! So the liqueur worked out great! Just not the drink for me haha
@@RobsHomeBar Yay that's great I look forward to seeing what other cocktails you make with it!
Have been making the correct one for years and have a bottle that's aged more than 15 years... and it's potent stuff
Hold up, you have your own labels?? I am so impressed! I just sharpie a piece of paper, and tape it to the bottle! That cocktail looks dynamite.
Haha, I’m a graphic designer by day... its in my nature to make designs for everything! 😂
Im right there with ya Tim, sharpies and masking tape. Lol
@@RobsHomeBar Can I place my orders for professional labels here, or what.....
Hey Rob, sorry to say that what you've made is allspice wash, not allspice or pimento dram.
You used dried allspice, which messes up the taste of good pimento dram. You need a tutorial on how to make the correct mixture, and when you've tasted that one, you'll know the difference