Allspice Rum Liqueur Recipe D.I.Y.

Allspice Liqueur Recipe D.I.Y.
Allspice Liqueur Recipe D.I.Y. A drink you will take pleasure in!

Allspice Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Allspice Rum Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is the most awesome tasting Allspice Rum Liqueur Recipe in the world.


Step 1
  • 1-1/4 cups rum
  • 1/4 cup aged rum
  • 1/4 cup allspice berries, lightly crushed
  • 1 2″ piece of cinnamon
  • 3 whole cloves
Step 2 Optional
  • 1-1/2 cups water
  • 1 cup brown sugar

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Step 1

Wash, dry and cut into shaving the wasabi, and pour it into a glass jar with the alcohol.

Add thyme and vodka to a jar seal and shake well.

Aging and Straining Your Allspice Rum Liqueur Recipe

Store in a cool, dark place for at least 3 weeks.

Straining, some prefer the look of having the leaves in the bottle others prefer to strain using a cheesecloth.

When using a cheesecloth to strain when you get to the point where you have strained everything out.

You can gently wring the cheesecloth to extract all of the remaining liquid and juice.

Step 2

Heat up the water in a saucepan, when the water is boiling stir in the sugar making sure that it does not burn.

When the sugar dissolves shut off the fire and let cool then pour into liqueur slowly tasting it all the while so you don’t over sweeten.

Let age for another few weeks,

Congratulations, You Have Completed Making this Awesome Allspice Rum Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Дмитрий Дмитрий from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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