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my homemade allspice syrup/pimento dram tasting experiments |
thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 701
From: Tampa Bay
|  Posted: 2011-02-21 10:06 pm Permalink
Having gotten tired of waiting for Berryhill or St. Elizabeth's dram to show up around here, I decided to embark upon experiments with the most widely reported homemade versions. my research suggested that the four most popular drinks made with pimento dram are:
(1) DtB Rum Barrel; (2) Trader Vic's Navy Grog; (3) DtB Nui Nui; and (4) DtB Pearl Diver's Punch. [note-- the Ancient Mariner seems merely a weakened TV Navy Grog, so didn't try it out here]
Being the impatient type, and not looking to make the perfect drink but merely seeking to experience each drink's flavor profile, I opted to utilize pre-ground allspice, with no filtering, and with no aging. I made three versions in low quantity-- (A) the TV Navy Grog 'allspice syrup' recipe reported by the Bum in the Grog Blog; (B) the 'sippin safari' version of pimento dram, but using Wray & Nephew Overproof rum as many here suggest, and (C) the Chuck Taggart Looka! version of pimento dram made with Lemon Hart 151.
(1) First, to make the Rum Barrel. I made the first one with the Taggart pimento.
This was my first rum barrel, and I must say-- wow, the booze is disguised by the juice and spices, this is a dangeroust drink. I quickly realized that I had underestimated the task at hand. This was a good drink- tart, juicy, rummy; but, there did not seem to be much point in making two more versions of this drink w/the other drams, as the pimento was such a small component. I "voluntarily" closed shop for the night.
(2) Next round/day, enlisting the wife's aid this time. Mixed up three versions of the Trader Vic Navy Grog. I liked all three versions. The Taggart dram mixed well but consequently seemed to disappear somewhat in the blend. I really liked the Grog blog syrup as it was the most spicy, but the wife found it overpowering. The safari/Wray dram worked the best-- the wife liked the spice and sweetness it added; I preferred it less than the grog blog syrup, although perhaps bc, as the bartender, I recognized the pronounced karo syrup (some say kerosene?) flavor of the Wray overproof. But, it averaged out btw the two of us as best for this drink.
(3) round three- this time mixing up three versions of the Nui Nui. We both agreed-- the Taggart dram made the best drink here- nice balance of allspice, vanilla, and cinnamon in the drink. The grog blog syrup was way too strong, and the safari/Wray dram didnt blend as well this time as the Taggart/LH version.
(4) round four- made the Pearl Diver's Punch. okay, the dram was such a small component, that this drink experiment was abandoned as a useless point of comparison.
(5) Bonus-- decided after more research to add another drink, one heavily favoring the dram component-- Jasper's Jamaican. Again, the Taggart dram scored the best, with the safari/Wray overproof in second, and the grogblog/syrup last due to over-spiciness. (Interestingly, though, and a subject for possible future lab work, when I combined the two runner-up drinks, that tasted even better than the winning version containing just the taggart/LH151 dram.)
Conclusion-- each of these Allspice syrup/dram recipes adds a quite different taste profile to a drink. the Grog Blog version is max-spiciness, maybe overpowering. the safari/Wray overproof version adds a more refined allspice flavor but the Wray karo can overpower or please, depending on the palate. The Taggart/LH151 version tastes the best straight (in fact I probably could have downed a few shots of it neat and been quite happy) but is the least spicy and may accordingly fail to enhance the complexity of a drink.
What are your favorite allspice/pimento dram cocktails?
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[ This Message was edited by: thePorpoise 2011-02-21 22:31 ]
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Kill Devil
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Joined: Feb 16, 2011
Posts: 121
From: Chicago
| Posted: 2011-02-22 07:47 am Permalink
Lemon Hart 151 in anything is probably worth drinking. That being said I've made/used the Beachbum's allspice syrup with great results in Navy Grogs and the Jaspers Jamaican (basically a daquiri with a gold Jamaican and allspice/pimento)
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 701
From: Tampa Bay
| Posted: 2011-02-22 08:10 am Permalink
I probably should have filtered that one.
Do you like it better than the rum-based drams?
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Brandomoai
Tiki Socialite
Joined: Mar 05, 2008
Posts: 310
From: Edmonton, AB, Canada
| Posted: 2011-02-22 08:51 am Permalink
I prefer the syrup. Since most cocktails only call for 1/4 or 1/2 oz, I think the only advantage to adding alcohol is probably to give it a longer shelf life. And I would definitely use whole berries cracked by mortar and pestle or briefly with a coffee grinder. You want an infusion, not a solution. That's probably why you find the Grog Blog version overpowering. It took me 3 tries to get it right, but I'm verrrrry happy with the results!
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Kill Devil
Tiki Socialite
Joined: Feb 16, 2011
Posts: 121
From: Chicago
| Posted: 2011-02-22 09:03 am Permalink
Definitely needs to be filtered. Think I used cheesecloth last time around. Haven't had the opportunity to try the recipes made with rum. I figure since I'll be adding 3-4oz of rum anyways to a drink, to focus on the allspice.
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 701
From: Tampa Bay
| Posted: 2011-05-29 5:59 pm Permalink
finally got a bottle of St. Elizabeth's, update re using it in the above drinks:
(1) DtB Rum Barrel-- as expected, doesnt stand out given the quantity of dram used in comparison to the total volume of ingredients. If anything, enhanced the allspice notes to the extent detectable.
(2) Trader Vic Navy Grog-- 3/4 oz of the St Elizabeth's was too intense and knocked the drink's flavor out of balance; however, also tried adding 1/4 oz to the DtB recipe which made for a very tasty navy grog.
(3) Nui Nui-- the St Elizabeth's made a good component, but overwhelmed the vanilla and the cinnamon so i doubled those. resulted in a tasty drink.
(4) Jasper's Jamaican-- doesnt work with the intense St Elizabeth's. [Idea- try it out with double the rum, which should be close to a nui nui just w/o vanilla/cinnamon (will try to do this evening)].
(5) Ancient Mariner-- hadnt tried this w/the homemades-- great drink with the St Elizabeth's! the quarter oz seems to be the right amount.
I'll have to devote a weekend to mixing up the various homeemade recipes and testing head-to-head w/the st Elizabeth's, but my overall sense is that the Taggart recipe works best with drinks in which the dram plays a strong role, St Elizabeth's works best where the dram has a reduced role.
[ This Message was edited by: thePorpoise 2011-05-29 18:00 ]
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Swanky
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Joined: Apr 03, 2002
Posts: 4806
From: Hapa Haole Hideaway, TN
| Posted: 2012-03-16 1:01 pm Permalink
I see a few recipes and some say let it rest for a month, and some do not.
In one of the older recipes online is says something like "it can sit on the shelf for a month", which meant it won't go bad, but I can easliy see someone reading it and think they meant to let it sit for a month and maybe that mistake was propogated.
Does anyone have any feedback on using it after 10 days as opposed to after 40? Does it really need to rest a month before using? I CAN'T WAIT!
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heylownine
Grand Member (first year) 
Joined: Oct 05, 2008
Posts: 476
From: Agoura Hills, CA
| Posted: 2012-03-17 08:11 am Permalink
Quote:
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On 2012-03-16 13:01, Swanky wrote:
Does anyone have any feedback on using it after 10 days as opposed to after 40? Does it really need to rest a month before using? I CAN'T WAIT!
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Only one way to find out... 
I've let it rest for a month every time I've made it, but it does require some advanced planning to be sure you don't run out before the next batch is ready. I suppose next time I'll try a weekly sample as it ages and try to note any differences. I"m guessing they will be pretty slight.
And in fact I used some just last night on a Jasper's Jamaican variation...the printed recipe recipe but I also added in 1/4 ounce of ginger rum.
kevin
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[ This Message was edited by: heylownine 2012-03-17 08:15 ]
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thePorpoise
Tiki Socialite
Joined: Jan 23, 2011
Posts: 701
From: Tampa Bay
| Posted: 2012-03-17 09:54 am Permalink
cool glasses!
i havent seen tiki cocktail glasses before, where'd you get those?
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 476
From: Agoura Hills, CA
| Posted: 2012-03-17 10:37 am Permalink
The glasses are from Tiki Farm. I think they've done something similar in the past, but these are pretty new. We just got them in the last couple of weeks.
Kevin
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Hale Tiki
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Joined: Oct 19, 2004
Posts: 1404
From: Pittsburgh
| Posted: 2013-03-13 06:30 am Permalink
heylownine: You never posted your update, and I'm curious. I may have to try the experiment myself, as I have a batch of Wray coming in. (It's not available here.)
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heylownine
Grand Member (first year)
Joined: Oct 05, 2008
Posts: 476
From: Agoura Hills, CA
| Posted: 2013-03-16 10:10 am Permalink
Quote:
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On 2013-03-13 06:30, Hale Tiki wrote:
heylownine: You never posted your update, and I'm curious. I may have to try the experiment myself, as I have a batch of Wray coming in. (It's not available here.)
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I never did a formal week-by-week comparison. Ok, I think I forgotten do it. However, the last time I made a batch, I ended up making 2. By virtue of having a large supply on-hand, it's taken me a while to get through it. The flavor of the 2nd batch has indeed deepened over time (I had initally tasted both at 1 month). So I think there is something to be said for letting it age for a period of time.
If I can remember to do it next time, I'll do a more scientific tasting against a control batch to see where the curve lies w/r/t flavor and aging.
kevin
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