Shake, strain, straight up, cocktail glass
St. Elizabeth Allspice Dram is very potent. Consider using quite a bit less.
From other users
- Used 1/4 oz St. Elizabeth's and 1/4 oz Becherovka. Very nice, accessible pie-spiced whiskey sour.
- Sub Allspice Dram for Nocino
- Robert Hess suggests reducing the allspice dram to 1/2 oz to avoid overpowering the drink.
- I have to concur with the notes about St. Elizabeth's. I found that the allspice was pleasant, but still very forward while using only 1/4 oz. Bulleit Bourbon, Fee Brother's OF bitters.
- Like a whiskey sour, really, with the Allspice Dram suggesting greater depth. It might actually be better on the rocks!
- Found at the Lutz
- Note comments on reducing allspice dram to ~1/4oz when using St. Elizabeth
- Subbed simple for gomme. Otherwise made as described and I'll confirm that the allspice is dominant. Tasty.
- Substitute: .5 oz Honey Syrup for 1 oz Gomme
- Ok. I feel it's unbalanced. Maybe increase allspice dram? I make my own allspice dram. Similar version that I think is better is Teeth of the Puma.
- Allspice is a bit too strong, 1/4 oz probably better. My recipe uses 1/2 oz simple instead of gomme, could consider 1/4 oz
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- Presbyterian — Rye, Simple syrup, Lime juice, Soda water
- Curaçao Punch — Brandy, Jamaican rum, Curaçao, Simple syrup, Lemon juice
- Gold Rush — Bourbon, Honey syrup, Lemon juice
- Buster Brown — Bourbon, Orange bitters, Lemon juice, Simple syrup
- Alabazam — Cognac, Triple sec, Bitters, Sugar, Lemon juice
- Poison Dart — Bourbon, Cynar, Allspice Dram, Orange bitters, Lemon juice, Orgeat, Cinnamon syrup, Orange peel
- Harlan County — Bourbon, Apricot liqueur, Bitters, Lime juice, Rich demerara syrup 2:1
- The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters