Allspice Dram, also known as Pimento Dram, is another liqueur common in Tiki drinks. It can be made at home using rum, sugar, and allspice (the dried berries of the pimento tree), or purchased – the most common brand is St. Elizabeth.

Allspice Dram is a versatile cocktail ingredient – sweeter than bitters, dryer than syrup, it can often sub for both at once, adding sweetness, warmth, and bite to a variety of drinks. Its most famous cocktail application is the Lion’s Tail, where it’s mixed with bourbon and lime juice. The Tempting Tigress at the Nomad Lounge adds tamarind syrup for an even richer tropical flavor. It can also be used as a base note for rum punches, or even go it alone as a base spirit with strong mixers like grapefruit juice.

Beyond the cocktail world, it has culinary applications as a marinade for meats, an add-in to curries, or a topper for desserts.

Cocktail Recipe: “Ham Without the Ham”

This concoction, a variant of a version I improvised that also had a full measure of dark rum and some lemon juice, was requested by my mom at a family gathering. She claims that without the rum and citrus to cut its sweetness, it tastes like just the glaze of a glazed ham, hence the name. (Allspice Dram is now her favorite spirit).

• 1.5 oz. St. Elizabeth Allspice Dram
• 3 oz. pineapple juice
• 3 oz. light ginger beer

Stir together in a highball over ice. Garnish with a pineapple wedge, if available.