Allspice is a common ingredient used in cocktails, especially during the autumn season when you may notice St. Elizabeth’s Allspice Dram popping up on menus. Although this liqueur is the spice’s most common application, it can also be used in homemade simple syrup for similar flavor. This recipe was first used in the French Toast Flip, a brunch-inspired drink from well-known bartender Erick Castro.
Add 200 g sugar, 200 ml hot water, and 35 g allspice berries to a saucepan, then stir for 3-5 seconds.
Heat over medium high heat until boiling, then let cook while stirring occasionally for 2 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh strainer 1-2 times to remove allspice berries and any sugar particles.
Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.