
Allspice liqueur is a rum-based liqueur flavoured by steeping allspice (pimento) berries in the spirit.
Warm and spicy, its allspice character reads across clove, cinnamon and nutmeg, over a sweet, faintly rum-toned body.
Dosed in dashes to a barspoon, it works as an aromatic spice accent that seasons a build without dominating it; being syrupy and intensely flavoured, it is poured in small amounts relative to the base spirit, though larger measures make it a defining flavour rather than a seasoning.
As a small aromatic accent it can be approximated with allspice bitters or a pinch of ground allspice plus a sweetener, matching sugar with simple syrup and strength with a neutral or rum spirit; as a defining flavour measure it is effectively not substitutable, since only an allspice-derived source reproduces the pimento aroma that is its entire point.
Allspice liqueur is a sweetened, spirituous liqueur used in appreciable measure; allspice or aromatic bitters are high-strength, unsweetened, heavily concentrated preparations added in dashes. Both carry allspice aroma, and some makers produce a dram and a bitters alike.
It is produced by macerating the dried unripe berries of Pimenta dioica in rum, which draws the spice's oils into a sweetened spirit base. The dominant aromatic compound of allspice is eugenol, the same volatile oil that gives cloves their scent.
Jamaican in origin, the allspice (pimento) tree being a West Indian crop especially associated with Jamaica; pimento dram has been an article of commerce since the 1850s.