Spice & Chile

Allspice dram, also called pimento dram, is a liqueur made by steeping allspice berries in rum and sweetening it. It tastes like clove, cinnamon and nutmeg at once. St. Elizabeth All Spice Dram is the standard bottle for tiki drinks and the Lion's Tail, and a quarter ounce is often enough.

Ancho Reyes Ancho Chile Liqueur can be sipped chilled or over ice with an orange slice, or mixed into cocktails. Swap it for part of the orange liqueur in a margarita for smoky heat, or add it to a whiskey sour. Ancho Reyes Verde Chile Poblano Liqueur is brighter and pairs well with tequila and pineapple.

Velvet Falernum is a sweet Caribbean liqueur flavored with lime, ginger, clove and almond. John D. Taylor's Velvet Falernum is used in tiki classics like the Zombie and in the Corn 'n' Oil with aged rum and bitters. It also adds depth to a daiquiri or a rum and tonic.

It depends on the drink. Canton Ginger Liqueur is smooth and sweet for a ginger margarita, while Barrows Intense Ginger Liqueur is sharper and suits a Moscow Mule twist. For tiki, St. Elizabeth All Spice Dram adds warm baking spice, and Ancho Reyes Ancho Chile Liqueur brings gentle, smoky heat to sours.