Flavourful pimento liqueur is simple to make at home, from ripe pimento berries, and should be enjoyed in small quantities. - Peta-Gaye Clachar/Staff Photographer

A potent drink, ideal for an after meal cocktail, pimento liqueur is made from ripe pimento berries. When dried, the small orbs can be crushed or used whole to flavour meat. The dried berries are also added to the Christmas drink, sorrel, to give a distinct flavour.

The berries are also known as allspice because of the idea that they contain the combined flavour of pepper, nutmeg, cinnamon and cloves.

The evergreen tree is indigenous to the Caribbean and the word pimento is said to have originated from the Spanish word pimienta, which means pepper or peppercorn. The trees can grow as tall as six to 15m.

The liqueur, like any other alcoholic beverage, gets better with time.

Additional information : http://wwwchem.uwimona.edu.jm/lectures/pimento.html

Pimento liqueur

1 pt ripe pimento berries

3 lb granulated sugar

1 pt white rum

1 1/2 pt boiling water

1/4 oz cinnamon stick

1/4 cup lemon or lime juice

1. Lightly bruise and soak ripe pimento berries in rum for 14 days.

2. Dissolve sugar in water and cool.

3. Boil cinnamon stick in a little water (about 1/2 cup to extract flavour) and strain.

4. Add syrup and lime juice.

5. Pour rum off the berries.

6. Mix all together, strain and bottle.

Serves 18-20.

Tip: If too sweet, add more rum. Drop a few raisins in each bottle.

Recipe taken from Enid Donaldson's The Real Taste of Jamaica.

The ripe version of these pimento berries is what is used to make the liqueur. When ripe, they are deep purple in colour. - Winston Sill/Freelance Photographer