Allspice Syrup
Bar Prep • syrup
Description
A fragrant, warm-spiced simple syrup made by infusing crushed allspice berries into a basic sugar-water syrup. Use in cocktails that need autumnal, clove-like depth (rum, whiskey, tiki and winter cocktails).
History
Allspice (Pimenta dioica) is native to the Caribbean and Central America and has been used in cooking and preserves for centuries. Bartenders adapted the spice into infused syrups to add rounded, clove-like warmth to drinks without overpowering them.
Instructions
Step 1.
1. Lightly crush 1 tablespoon whole allspice berries using a mortar and pestle or the flat side of a knife to release oils.
Step 2.
2. Combine 1 cup (240 ml) water and 1 cup (200 g) granulated sugar in a small saucepan.
Step 3.
3. Add the crushed allspice berries to the saucepan.
Step 4.
4. Heat over medium, stirring until the sugar fully dissolves. Bring just to a gentle simmer (do not boil vigorously).
Step 5.
5. Lower heat and simmer very gently for 5–8 minutes to extract spice flavor.
Step 6.
6. Remove from heat and let the mixture steep, covered, for 20–30 minutes (longer for a stronger flavor; taste after 20 minutes).
Step 7.
7. Strain the syrup through a fine-mesh strainer or cheesecloth into a clean container, pressing gently on solids to extract liquid.
Step 8.
8. Cool to room temperature, then transfer to an airtight glass bottle or jar and refrigerate.
Step 9.
9. Label with the date and use as needed. If flavor is too strong, dilute slightly with plain simple syrup or water when mixing drinks.
Storage
Store refrigerated in a sealed glass bottle. Keep up to 14 days; discard if cloudy, moldy, or off-smelling. Can be frozen in ice-cube trays for longer storage (up to 3 months).