Local chefs and bartenders are looking to allspice—the utility player of the holiday spice rack—to add warmth and complexity to dishes and drinks during the cold winter months.
THE WALRUS AND THE CARPENTER
If the name doesn’t elevate your curiosity enough to order one, perhaps the ingredients will: Rising-star bartender Joe Sundberg’s Mustache Ride expertly shakes together bourbon, Cynar, St. Elizabeth Allspice Dram, maple simple syrup and lemon for an ideal companion to some of the freshest oysters in town. $9. Ballard, 4743 Ballard Ave. NW; 206.395.9227; thewalrusbar.com
So much care is given to Island Soul’s jerk chicken, it’s surprising they don’t tuck it in and read it a bedtime story. The chicken is marinated overnight in a wet rub of spices, including habañero and spicy allspice, then smoked for four hours and served with a homemade jerk sauce created from the leftover marinade. $14.75. Columbia City, 4869 Rainier Ave. S; 206.329.1202; islandsoulrestaurant.net
ELYSIAN BREWING CO.
A trio of malts joins fresh organic pumpkins and allspice to create the Night Owl Pumpkin Ale, a brew that tastes so convincingly of pumpkin pie, you’ll beg for a dollop of whipped cream. $4.50. Multiple locations, including Capitol Hill, 1221 E Pike St.; 206.860.1920; elysianbrewing.com
TRABANT COFFEE AND CHAI
Assistant manager Lani Paschall creates Trabant’s one-of-a-kind allspice syrup in house with white cane sugar, crushed allspice and molasses. Add the syrup to your favorite mocha or chai, or go for the showcase drink Allspice Dream: a winter warmer made of mango Ceylon tea, espresso, steamed half-and-half and, of course, allspice syrup. Prices vary. Multiple locations, including the University District, 1309 NE 45th St.; 206.675.0668