- 1 cup light rum
- ¼ cup whole allspice berries
- 1 cinnamon stick
- 1 ½ cup water
- 2/3 cup brown sugar
STEP 1. Crush the allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind.
STEP 2. Place the crushed allspice in a sealable glass jar and pour the rum on top. Seal the jar and shake well. Let this mixture steep for 4 days, shaking daily. On day 5, break up the cinnamon stick and add it to the mixture.
STEP 3. After 12 days total steeping, strain out the solids through a fine-mesh strainer. Then strain again through a coffee filter into your final bottle or jar.
STEP 4. Heat water and sugar on medium until boiling, stirring to dissolve, about 5 minutes. Let the syrup cool, then add it to the strained allspice infusion. Shake and then let rest for a minimum of two days before using.
- 1 ounces silver tequila (100% agave)
- 2 ounces Rothman & Winter Orchard Pear
- ¼ ounce allspice dram
- ½ ounce freshly squeezed lemon juicer
- Garnish: fresh or dried pear slice
STEP 1. Fill a cocktail shaker with ice. Add tequila, pear liqueur, allspice dram, and lemon.
STEP 2. Shake until well chilled, about 15 seconds.
STEP 3. Strain into an ice-filled old-fashioned glass. Garnish