![]() ![]() Now at this point you may be starting to think “ Upon my word, this be a most persnickety beverage to concoct!” But trust me – it’s worth it. Furthermore, while the tiny amount of orange juice might seem insignificant, it most certainly is not and must be squeezed from a fresh fruit immediately prior to use. The smaller amount of demerara rum is less crucial but my top pick in the Three Dots is El Dorado 8 year old – a superb mixing rum with somewhat less sugar content than its siblings**. I found standard Clement agricole a bit meh and the more expensive Clement VSOP a bit too smooth. This dotty drink is heavily dependent on the quality of the rhum agricole you use and I strongly recommend the excellent Clement select barrel if available to you. As it’s used in small quantities – typically 0.25oz / 7.5ml per drink you could easily make a half sized portion. Mix 250g of demerara sugar with 125ml of boiling water until dissolved and add to the spiced rum mixture. ![]() Strain through an unbleached coffee filter and discard the solids. Add a broken up Ceylon (this being the crumbly kind rather than the harder cassia type) cinnamon stick and leave for a further week, agitating daily. Crack them open in a mortar and pestle ( not into a powder!) and add them to a jar containing 400ml of white (or gold) Jamaican rum of at least 40%ABV*. My recipe goes like this: Fill a 2oz jigger with dried allspice berries acquired from any decent spice shop. A little goes a long way and it keeps particularly well so it’s not an exercise you need to repeat very often. Elizabeth and Bitter Truth versions are perfectly good but it’s also fairly easy to make your own. When transformed into a boozy liquid form the St. It is heavily used in Jamaican cuisine (such as jerk chicken) which is also where it originates. Allspice gets its name because it contains flavour elements similar to clove, nutmeg and cinnamon in one handy package. ![]() This typically Tiki liqueur – sometimes also called Allspice Dram/Liqueur – is based on the pungent flavour of the allspice berry which, confusingly is also known as the pimento berry despite having nothing to do with that little red pepper that lives inside a cocktail olive. ![]()
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