Pimento Dram

Pimento Dram - a Jamaican allspice-flavored liqueur is getting a lot of attention these days for its delicious spice flavors and versatility in cocktails. Interesting articles can be found in SF Gate's "Hot Dram..." and in Imbibe magazine's "Gone but not Forgotten" article, both by Paul Clarke.

Allspice, a dried unripe berry from the Pimenta dioica plant is very complex in flavor and combines the taste profiles of cinnamon, nutmeg and clove.

Previously Wray and Nephew produced a rum-based Pimento Dram in Jamaica - now labeled "Berry Hill" and made with neutral grain spirits instead and sold online through Reggae Treats. Some cool vintage and contemporary images from CocktailDB can be seen here.

Haus Alpenz recently launched an "Allspice Dram" (I think the marketers eschewed the term "Pimento") made from a young pot still Jamaican rum and Jamaican allspice, and produced by an Austrian distiller.

A number of home-made Pimento Dram recipes abound on the web. I have a batch of Chuck Taggert's Pimento Dram #3 (scroll down to Feb 17) aging in the house right now (tasting notes will be provided in the future).

As far as Pimento Dram-related cocktails go, below are a few of what I've found to be some excellent representations of the versatility of this liqueur. The Navy Grog and the Nui Nui are Tiki-style mixed drinks with lots of ingredients and specific rums and are served with lots of cracked ice. The Lion's Tail and Jasper's Jamaican are more traditional style cocktails, served straight-up in a cocktail glass

Navy Grog
1/2 oz. Lime juice
1/2 oz. grapefruit juice
3/4 oz. honey mix (1:1 honey and water - used Trader Joe's Mesquite honey)
1/4 oz. Pimento Dram (used St. Elizabeth)
dash Grand Marnier (1/4 tsp)
1 oz. gold Jamaican rum (Appleton V/X)
1 oz. dark Jamaican rum (Coruba)
1 oz. Demerara rum (Lemon Hart)
Shake well with cracked ice and pour, unstrained, into a double old fashioned glass.

The Navy Grog is akin to a spicy version of the Mai Tai, but with more rum as well as some of the other obvious differences (no Orgeat, etc). The Grand Marnier is totally optional and not really traditional, but I've started making them with it and like the results. Also, I've tried simple syrup and the honey mix provides a better cocktail, with richer flavor and smoother flavor integration. Some reference Navy Grog links here, here, here, and here.

Nui Nui
4oz Cruzan Estate dark rum (used 3.5 oz. Bacardi Gold, 0.5 oz. Coruba)
1/4oz pimento liqueur
1/4oz vanilla syrup
1/2oz cinnamon syrup
1oz lime juice
1oz orange juice
2 dashes Angostura bitters
Shake well with crushed ice and pour into a fun cup (used a highball glass)

This recipe was taken from Kaiser Penguin's blog. It's classic Tiki and requires the use of vanilla syrup and cinnamon syrup. I used homemade versions of both. This is a larger drink with a lot of rum. Lots of complex flavors coming together on this to great effect.

Lion's Tail
2 oz. Bourbon (Maker's Mark or Knob Creek)
1/2 oz. pimento liqueur (used St. Elizabeth)
1/2 oz. fresh lime juice
1 teaspoon 1:1 sugar syrup (turbinado sugar)
1 dash Angostura bitters
Shake ingredients in a cocktail shaker and strain into a cocktail glass.

Recipe from CocktailDB

Jasper's Jamaican
1.5 oz. gold Jamaican rum (used Appleton V/X)
1/2 oz. pimento liqueur (used St. Elizabeth)
1/2 oz. fresh lime juice
1/2 teaspoon 1:1 sugar syrup (turbinado sugar)
Shake ingredients in a cocktail shaker and strain into a cocktail glass.

Recipe adapted from Dr. Bamboo.

Final Notes - I am really enjoying the flavors of the St. Elizabeth allspice liqueur - the only version that I have tried to-date - and look forward to some further cocktail experimentation. I'm also anxious to try my homemade version after its requisite month or so of aging. Although I don't really drink this liqueur on its own, I do find myself sneaking sniffs of the bottle whenever I pass by the cabinet, taking in the intoxicating aromas of rum, sugar and allspice.

As far as the drink recipes go, both the Navy Grog and Nui Nui Tiki-style drinks above are enjoyable, and definitely offer different experiences worth trying. Of the two straight-up cocktails, I was expecting to like the bourbon-based Lion's Tail more (tried both Makers and Knob Creek), but ultimately felt that the rum in the Jasper's Jamaican, really blended better with the other flavors in the drink and was a slightly more enjoyable beverage.

The Manhattan Cocktail

The Manhattan cocktail is a classic. A marriage of whiskey, sweet vermouth and bitters, a Manhattan, made properly with quality ingredients and served in a chilled cocktail glass, is at the pinnacle of cocktaildom.

I recently reflected on my preferences for a great Manhattan. I ran across an interesting article from reknowned Bartender's Bible author Gary Regan here. Great article with a lot of interesting variations discussed. I think a lot of what he says holds true, with a few exceptions.

First of all sweet vermouth should come from Italy. Dry vermouth should come from France. Of the "standard vermouths", I prefer Martini & Rossi to Cinzano (and the French Noilly Prat) based on a recent tasting. Carpano Antica Formula is an excellent and complex vermouth that makes an absolutely outstanding Manhattan, but one on the drier side. Likewise, Carpano Punt e Mes is more rich and bitter than the standard vermouths and makes an excellent Manhattan if, and this is a big IF, your whiskey can stand up to it. You will need a full-flavored whiskey to balance the richness of Punt e Mes.

Second, a Manhattan was originally made with Rye. Some rye recipes are required. Wild Turkey ryes are my favorite. The regular bottling was tops in a recent tasting. The Russell's Reserve is also good as as is the Sazerac 6y old which scored similar ratings. For mixing, I'd recommend the Sazerac over the Russell's Reserve, as I've found when tasting them together that the Saz has a slightly more assertive character, but is a little "hotter" and perhaps less balanced, which matches to a cocktail better. Both are fine choices, though.

Finally I do like a fair amount of Angostura bitters, 3-4 dashes is my optimum. And I gotta have a maraschino cherry (but do not encourage using the syrup in the cocktail). You can also use Italian brandy-soaked cherries or Luxardo brand gourmet maraschino cherries, if you want to go the extra mile.

What follows are two recipes each for a Bourbon-based and Rye-based Manhattan. I have paired a lighter whisky with the Martini & Rossi Vermouth and more full-flavored whiskies with the Carpano Punt e Mes or Antica Formula. A #4 made with Antica Formula is my current favorite and just may be my favorite cocktail, period.

#1 Bourbon (lighter)
3 oz. Maker's Mark, Jim Beam Black or Basil Hayden's bourbon
1.5 oz. Martini & Rossi sweet vermouth
3-4 dashes Angostura bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with a maraschino cherry.

#2 Bourbon (richer)
3 oz. Knob Creek bourbon
1-1.5 oz. Carpano Punt e Mes or Antica Formula
3-4 dashes Angostura bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with a maraschino cherry.

#3 Rye (lighter)
3 oz. Sazerac 6y Rye
1.5 oz. Martini & Rossi sweet vermouth
3-4 dashes Angostura bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with a maraschino cherry.

#4 Rye (richer)
3 oz. Wild Turkey Rye
1-1.5 oz. Carpano Punt e Mes or Antica Formula
3-4 dashes Angostura bitters
Stir in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with a maraschino cherry.