Allspice gets its name because it tastes like multiple spices. Not a blend; one berry. The Caribbean spice that powers jerk seasoning and Tiki cocktails. Pimento dram (also called allspice dram) is the liqueur form, made by infusing rum with allspice berries and sugar.
What it is
Pimenta dioica. Native to Jamaica and the West Indies. The dried unripe berry of the pimento tree. "Pimento" in Caribbean usage is allspice; "pimento" in Spanish usage is the small red bell pepper. Different ingredients, similar name.
Flavour profile
Sweet-warm, clove-cinnamon-nutmeg, slightly peppery. Less aggressive than pure clove, more complex than cinnamon. Pairs naturally with aged rum, bourbon, brandy. Companion ingredients: lime, orange, pineapple, ginger, vanilla, brown sugar.
Where to source allspice in Malaysia
Supermarkets: any Malaysian supermarket in the spice aisle. Whole berries or ground. RM 12 to 25 per 50g jar.
Specialty spirits shops: St. Elizabeth Allspice Dram, Hamilton Pimento Dram. RM 150 to 250 per 750ml. Useful for Tiki bars.
Quality marker: whole berries should be plump and aromatic when crushed. Buy whole, grind as needed.
How to prep allspice for cocktails
Allspice dram (DIY). 30g whole allspice berries (lightly crushed) + 250ml white rum. Steep 3 days. Add 250ml 1:1 simple syrup. Steep 1 more day. Strain. Bottle. Keeps indefinitely. Use 10-15ml per cocktail.
Allspice syrup. 6 whole berries (crushed) + 250ml water + 200g sugar. Simmer 8 minutes, steep covered 30 minutes, strain.
Whole-berry stirred. 3-4 lightly crushed berries in the mixing glass before stirring an Old Fashioned variant. Strain out.
Best cocktails with allspice
Painkiller: dark rum, pineapple, orange, coconut cream, grated allspice on top. Tiki classic.
Jamaican Bobsled (Allspice Old Fashioned): dark rum, allspice dram, demerara, aromatic bitters.
Lion's Tail: bourbon, fresh lime, allspice dram, simple, Angostura. Tiki classic from 1937.
Spiced Apple Punch: apple cider, dark rum, allspice, cinnamon, orange. Warm-served.
Pumpkin Spice Cocktail: bourbon, pumpkin puree, allspice syrup, cream. Autumn-coded.
In Malaysian use
Allspice is not native to Malaysia (it grows wild only in the Caribbean and Central America), but it has been imported here since the spice-trade era and has quietly settled into a few Malaysian kitchens. The most common use is in commercial-grade curry powders and meat masala blends, where it adds warmth alongside cinnamon, clove, and cumin. It is rarely used as a standalone spice in home cooking, and most Malaysians know it more from imported Christmas baking than from local dishes.
For sourcing, whole allspice berries are at Mydin, the Brickfields Indian grocers along Jalan Tun Sambanthan, and the spice stalls at Pudu market for around RM 10 to 18 per 100g. Ground allspice from McCormick or Masterfoods runs about RM 12 to 25 at any supermarket. For pimento dram, St Elizabeth Allspice Dram is at Cellarmaster for around RM 180 to 250. At the bar, we sometimes pair allspice with gula melaka in an Old Fashioned variant, where the Jamaican spice and Malaysian palm sugar share enough of a baking-spice register to read as one thing.
Substitutions
- Clove + cinnamon + nutmeg (1:1:1) approximates the flavour (use sparingly).
- Pimento dram (commercial) for the liqueur form.
- Cinnamon alone as a weaker substitute.
Frequently asked questions
What does allspice taste like in cocktails?
Allspice tastes like clove, cinnamon, and nutmeg in one berry, sweet-warm with a slightly peppery edge. Less aggressive than pure clove, more complex than cinnamon. In cocktails it brings a Tiki-coded warm spice that pairs naturally with aged rum, bourbon, lime, pineapple, and brown sugar.
Where can I buy allspice in Malaysia?
Whole allspice berries are at Mydin, the Brickfields Indian grocers along Jalan Tun Sambanthan, and the spice stalls at Pudu market for around RM 10 to 18 per 100g. Ground allspice from McCormick or Masterfoods is at any Cold Storage, AEON, or Village Grocer for RM 12 to 25. St Elizabeth Allspice Dram is at Cellarmaster for around RM 180 to 250.
What can I substitute for allspice?
The closest substitute is a 1:1:1 blend of clove, cinnamon, and nutmeg, used sparingly. For the liqueur form, commercial pimento dram works. Cinnamon alone is a weaker substitute that misses the clove and nutmeg notes. None replicate the full register of a single allspice berry.
Which cocktails use allspice?
The Painkiller (dark rum, pineapple, orange, coconut cream, grated allspice), Lion's Tail (bourbon, lime, allspice dram, Angostura), Jamaican Bobsled (dark rum, allspice dram, demerara), Spiced Apple Punch, and Pumpkin Spice Cocktail. At our bar, we pair allspice with gula melaka in an Old Fashioned variant where the Caribbean spice meets Malaysian palm sugar.
How long does allspice keep?
Whole allspice berries keep 2 to 3 years in an airtight jar in a cool dark cupboard. Ground allspice loses aroma within 6 months. Buy whole and grind as needed. Pimento dram liqueur keeps indefinitely once opened, stored upright at room temperature.