DRAM Recipes Archives (2024)

FAQs

How to make your own dram? ›

Crush allspice berries in a mortar and pestle or grind them in a spice grinder. You want coarse, large pieces and not a fine grind. Place crushed allspice in a sealable glass jar and pour rum on top. Seal the jar and shake well.

The classic pairing for allspice dram is rum—rum is the liqueur's base, after all. Here, we're presenting that pairing in a classic sour—citrus, sugar and egg white. We've said it before, we'll say it again: Don't be afraid of the egg; it adds a light, silken texture, but you don't taste it at all.

Use Allspice Dram in rum punches, as the base note of numerous tropical drinks, in mulled wine or the seasoning for sangria. Great with grapefruit or pineapple juice drinks and in coffee.

Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.

Your allspice dram will keep for six months and look fabulous on your bar in a bitter bottle. The taste may change over time, but will not spoil. Perhaps, you will enjoy the flavor even after six months!

MRAM (magnetoresistive RAM) might get up to DRAM speeds with both its writes and reads, and reads will also probably rival DRAM speeds with ReRAM (resistive RAM).

Cardamon (Queen of All Spices)

This versatile spice is included in a wide range of dishes, from Indian curries to desserts and teas.

Allspice is considered a type of warm spice for its strong pungent aroma and warm and spicy taste. With this single spice, it is loaded with distinctly different flavors that are reminiscent of nutmeg, cloves, ginger, pepper, and cinnamon.

Allspice is considered safe in small amounts. While anecdotal evidence suggests potential side effects, such as nausea, vomiting, and drug interactions, when it's consumed in large amounts, no scientific evidence supports these claims.

Today, allspice dram is made in relatively the same manner. The flavor is best described as a combination of cinnamon, nutmeg, and clove. The amber-colored liqueur can be stored like other liqueurs (no need to refrigerate open bottles).

What does St Elizabeth allspice dram taste like? ›

Taste: Bittersweet strong clove spice with cocoa, menthol, tongue-numbing anise and dried mint herbaceousness.

Allspice dram substitute

You can make a quick substitute for allspice dram with rum, Angostura bitters, and simple syrup (equal parts sugar and water). Combine 1 oz of white rum, 3/4 oz of simple syrup and 5 dashes of Angostura bitters. Use this in place of the allspice dram in your drink recipe.

DRAM (dynamic random access memory) is a type of semiconductor memory that is typically used for the data or program code needed by a computer processor to function.

The endearing phrase “wee dram” is a Scottish term that is simply used to refer to a single measure of whisky. This is typically around 25 to 35 millilitres, although a wee dram of whisky is often poured quite liberally!

Pronounced DEE-RAM, DRAM is widely used as a computer's main memory. Each DRAM memory cell is made up of a transistor and a capacitor within an integrated circuit, and a data bit is stored in the capacitor.

Allspice dram substitute

You can make a quick substitute for allspice dram with rum, Angostura bitters, and simple syrup (equal parts sugar and water). Combine 1 oz of white rum, 3/4 oz of simple syrup and 5 dashes of Angostura bitters. Use this in place of the allspice dram in your drink recipe.

While most DRAM memory cell designs use a capacitor and transistor, some only use two transistors. In the designs where a capacitor is used, the capacitor can either be charged or discharged; these two states are taken to represent the two values of a bit, conventionally called 0 and 1.

Is a dram the same as a shot? No a shot is a standard unit of measurement while dram (in relation to alcohol) has never been an officially served quantity. Although the terms shot and dram are often used interchangeably to refer to a small serving of whisky, typically served neat (without ice).

A fluid dram equals one-eighth of a fluid ounce (the equivalent to two average-size thimbles), so there would be 128 drams per pint and 1,024 drams per gallon.