Sugar and spice and everything nice

St. Elizabeth Allspice Dram cozies up a cocktail

By Hanky Panky

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A quick look around the farmers market alerts us to the approach of fall. The colorful heirloom tomatoes now cohabitate with the first of local apples—leading to thoughts of fruit crisps loaded with sweet, warm spices. Thanks to our friends at Haus Alpenz, the flavors of the season can also make their way into your cocktail glass via St. Elizabeth Allspice Dram.

Allspice liqueur originated from Jamaica as Pimento Dram, named after the pimento berry from which it was made. The first English to encounter the pimento berry found it to be a conundrum and quickly renamed it allspice, as it encapsulated the flavors of cinnamon, nutmeg and clove.

Although Pimento Dram was never a huge hit in the US, it received some attention mid-century when Tiki aficionados used the exotic, full-flavored dram to add depth to their multi-layered concoctions. The importation of Pimento Dram declined as Tiki fell out of fashion.

The Haus Alpenz version of Pimento Dram made its debut this past year sporting an allspice moniker that reflects its distinctive flavor, rather than evoking images of red slivers stuffed in olives. St. Elizabeth Allspice Dram is made in Austria with Jamaican allspice berries, raw sugar and an aromatic pot-stilled Jamaican rum. When used sparingly, it adds subtle spice notes to cocktails, while in larger proportions it presents the full warm flavors of fall.

Cin-cin!

LION'S TAIL

2 ounces bourbon

0.5 ounce St. Elizabeth Allspice Dram

0.5 ounce fresh lime juice

1 dash angostura bitters

Shake with ice and strain into a chilled cocktail glass.

FOR MORE GREAT FALL COCKTAILS, VISIT LUPECBOSTON.COM.