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1 bar spoon allspice dram.25 oz rich demerara syrup* 1 dash Mole bitters Zest of lemon Zest of orange ... .75 parts Apricot Liqueur.75 parts Fresh Lemon Juice 1.5 parts Prosecco
Pimento dram (or allspice dram, pimento cordial, or allspice liqueur) is a Jamaican liqueur produced by steeping allspice ("pimento") berries in rum. [1]The 2021 The Oxford Companion to Spirits and Cocktails states that pimento dram has been an article of commerce since the 1850s, and has a flavor "reminiscient of cloves, cinnamon, and nutmeg."
Drambuie is a sweet, golden coloured 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. [4]In the 1880s, [5] Ross developed and improved the recipe, changing the original brandy base to one of scotch whisky, initially for his friends and then later for hotel patrons.
Pimento Dram (not the peppers stuffed into olives, but allspice; made in Jamaica by Wray and Nephews) Returner ( Earl Grey tea) Qi ( lapsang souchong tea, fruits, spices, and Chardonnay brandy)
The liqueur available today, called Munyon’s Paw-Paw, is an aperitif for sale in Palm Beach ($34.99 for a 750 ml bottle) at Hampton’s Liquors on Royal Poinciana Way.
To make the original Don the Beachcomber Navy Grog, place in a cocktail shaker 3/4 ounce (22 mL) each fresh lime juice, white grapefruit juice, and club soda; 1 ounce (30 mL) each gold Demerara rum, dark Jamaican rum, and white Cuban or Puerto Rican rum; and 1 ounce (30 mL) honey mix (1:1 honey and water).
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