Also known as pimento dram, this is an allspice berry flavored liqueur; from the pimento tree. You can make your own! Here is a recipe from Serious Eats: Measure out 1/2 cup whole allspice berries, then crush them in a mortar and pestle or grinder. Place the crushed allspice in a sealable glass jar with 1 cup rum, steep for 4 days, shaking daily. On day 5, add 1 broken cinnamon stick. Let steep for 7 more days, after 12 total days of steeping, strain out the solids through a cheesecloth. Make a syrup by combining 1 1/2 cup water and 2/3 cup brown sugar, heat until it dissolves then add it to the alcholoic mix. Let rest for an additional day, and enjoy!
A phrase/brand used in the US for an apple-flavored brandy distilled from cider, usually aged in oak. We treat this the same as apple brandy.
An Italian grappa based amaro, distilled with gentian, bitter orange and peppermint; 31% ABV.
An Italian herbal liqueur produced since 1890 in Benevento, Campania, Italy. The yellow color comes from the addition of saffron, other herbs include mint and fennel. Strega is considered a digestif and is also used in cocktails; 40% ABV.
Rinse a coupe with allspice dram, then build all in the coupe. This is a room-temperature cocktail. #straight #roomtemperature
From Colin Shearn. “One of our favorite recent trends is the room temperature cocktail.”