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Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook shallot and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in rum (or alcohol of choice) and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
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OPTIONAL--Melt an additional 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
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