The first time I made allspice simple syrup, I wasn’t sure what to expect. I’d used allspice in baking before, but turning it into a cocktail ingredient? That felt like a gamble.
Turns out, it was one of the best bar experiments I’ve done. This syrup is warm, bold, and packed with cozy spice without tasting like a candle store. My husband was thrilled when I started handing him allspice cocktails, as he can’t stand anything floral and tends to lean into the herbs and spices.
Despite the name, allspice isn’t a blend—it’s a single spice with flavors that hint at cinnamon, clove, and nutmeg all at once. Turning it into a simple syrup makes it smooth, aromatic, and easy to use in cocktail recipes without overpowering the drink.
This is a great syrup for fall and winter cocktails, holiday drinks, and anything that needs a rich, spiced backbone.
What Does Allspice Actually Taste Like?
Allspice has a deep, warming flavor with notes of clove, cinnamon, nutmeg, and pepper. In syrup form, those flavors soften and blend together, creating a rounded spice that feels comforting rather than sharp.
Because it’s strong, a small amount goes a long way. I usually start with half an ounce in a cocktail and adjust from there.
How to Use Allspice Syrup in Cocktails
Allspice syrup works best as a background flavor that adds warmth and complexity without announcing itself.
It pairs well with:
- Dark or aged rum
- Bourbon or rye whiskey
- Apple or pear flavors
- Citrus (especially grapefruit and orange)
- Holiday-style punches and sours
Try it in a spiced sour, a winter old fashioned, or a festive rum cocktail. I also love it in hot toddies when the weather turns cold.
Cocktails That Use Allspice Simple Syrup
Here are some of my favorite ways to use this syrup.
Allspice Old Fashioned
2 oz bourbon or rye, 0.5 oz allspice simple syrup, 2 dashes Angostura bitters. Stir with ice in a mixing glass, strain into a lowball glass over a large ice cube. Garnish with an orange peel.
Allspice Rum Sour
2 oz dark rum, 0.75 oz fresh lemon juice, 0.5 oz allspice simple syrup, optional egg white. Dry shake (if using egg white), add ice, shake again in a Boston shaker, strain into a coupe glass. Garnish with a dehydrated orange slice.
Mocktail Ideas (No Alcohol Needed)
- Spiced apple cider (just apple cider and allspice syrup, served warm)
- Spiced ginger ale with ginger beer, fresh lime juice, and allspice syrup over ice
- Hot tea—black tea or chai both work with a splash of this syrup
Where to Buy Allspice Berries
You’ll need whole allspice berries for this recipe, not ground allspice. Whole berries give you better flavor and a clearer syrup.
You can find them in the spice aisle at most grocery stores, but I keep whole allspice berries from Spice Way on hand so I always have them when I want to make a batch.
Ground Allspice Won’t Work
I know it’s tempting to use ground allspice instead of whole berries, but don’t. Ground spices make the syrup cloudy and gritty, and they’re harder to strain out completely.
Whole berries give you clean flavor and a clear syrup that looks way better in drinks.
Storage Tips
Store allspice simple syrup in a clean, airtight glass jar (like these 4 oz mason jars) in the refrigerator. It will keep for about 2 weeks.
If the syrup becomes cloudy, develops an off smell, or you see any mold, toss it and make a fresh batch.
You can also freeze it in small portions for several months (keep an eye on freezer burn). I sometimes pour it into silicone ice cube trays so I can pop out a cube whenever I need it.
Tips for the Best Allspice Syrup
Don’t crush the berries. Whole berries infuse plenty of flavor without making the syrup cloudy.
Strain twice. First through a fine-mesh strainer, then through cheesecloth to catch any tiny particles.
Taste before storing. Allspice strength can vary, so taste your syrup and adjust the steeping time if needed next time you make it.
Start small in cocktails. Allspice is strong. Start with half an ounce and add more if you want it spicier.
Flavor Variations to Try
Once you’ve made the basic version, you can experiment with additions.
Add a cinnamon stick while simmering for extra warmth. Throw in a few star anise pods for deeper spice. Add a strip of orange peel for citrus brightness. Or add a few slices of fresh ginger for heat.
Common Questions
Can I use ground allspice instead of whole berries? No. Ground allspice makes the syrup cloudy and gritty. Whole berries are the way to go.
Can I reduce the sugar? You can, but the syrup won’t last as long in the fridge. Sugar acts as a preservative. For best shelf life, stick to a 1:1 ratio.
How do I know if it’s gone bad? If it smells off, looks cloudy, or has any visible mold, toss it.
Can I make a big batch and freeze it? Yes. Freeze in small portions (ice cube trays work great) for up to 3 months.
Allspice Simple Syrup Recipe
Ingredients:
- 1 cup white sugar
- 1 cup water
- ½ cup whole allspice berries
Instructions:
- Add the sugar, water, and allspice berries to a saucepan and stir to combine.
- Heat over medium-high heat until the mixture comes to a boil.
- Let it boil gently for about 2 minutes, stirring occasionally.
- Remove from heat and allow the syrup to cool for 10-20 minutes, tasting as it steeps for the desired strength of syrup.
- Strain the syrup through a fine mesh strainer, then strain again through cheesecloth to remove all allspice berries and any remaining particles.
- Pour into a clean jar or bottle. Store in the fridge for up to 2 weeks or freeze for up to 3 months.
What You’ll Need
For making this syrup, you’ll need a fine-mesh strainer and cheesecloth for the clearest results.
For cocktails using this syrup, keep a Boston shaker, cocktail muddler, and citrus juicer on hand.
And if you’re making hot cocktails, a good long stir stick is helpful for mixing.
More Fall and Winter Syrups to Try
If you love warm, spiced flavors, check out my cinnamon simple syrup and star anise syrup. Both work well in the same kinds of cocktail recipes as allspice syrup, but each brings a different flavor profile.
And if you’re looking for more cocktail conversation while you mix, my podcast Twist Happy Hour is full of drink talk, seasonal recipes, and the kind of tangents that make happy hour better.
For more cocktail recipes, simple syrups, and bar tool recommendations, check out my Amazon shop.
