Ingredients:

• 2 cups overproof rum
• 1/2 cup whole allspice berries
• 1 cup demerara sugar
• 1 cup water

Instructions:

1. Crush the allspice berries using a mortar and pestle or a rolling pin.
2. Combine the crushed allspice berries and rum in a jar. Seal and let it infuse for 2 weeks, shaking occasionally.
3. After 2 weeks, strain the rum through a cheesecloth to remove the solids.
4. In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves, to create a simple syrup.
5. Let the simple syrup cool, then combine it with the infused rum.
6. Bottle the Pimento Dram and let it age for at least a week before using.