Lion's Tail
- Glass
- Coupe
- Difficulty
- Easy
- ABV
- ~21%
Ingredients
- 1½ ozbourbon45 ml
- ½ ozallspice dram (st. elizabeth)15 ml
- ¾ ozfresh lime juice22.5 ml
- 7.5 ml
- 2 dashesangostura bitters2 dashes
Instructions
Combine bourbon, allspice dram, fresh lime juice, rich demerara syrup, and Angostura bitters in a shaker filled with ice. Shake hard for 12-15 seconds — the allspice dram is dense and needs vigorous shaking to integrate. Double strain through a fine-mesh strainer into a chilled coupe glass. Express a lime twist over the surface and drape it on the rim. The Lion's Tail is a forgotten pre-Prohibition gem — warm baking spices meet bright citrus in a drink that tastes like autumn in a glass.
Sips & Tips
Technique
Double strain this cocktail — allspice dram can leave tiny spice particles that create an unpleasant gritty texture. Shake vigorously; the dram's viscosity means it needs more energy to emulsify with the citrus. A fine-mesh strainer catches any ice shards and spice sediment, giving you a silky-smooth pour.
Balance
Allspice dram is intensely flavored — ½ oz is the ceiling, not the floor. St. Elizabeth is the standard, with its clove, cinnamon, and nutmeg profile. The lime juice provides essential acidity to cut through the dram's sweetness, and the demerara syrup adds body without making it cloying. Use a mid-proof bourbon (90-100 proof) so the whiskey doesn't get buried under the spice.
History
The Lion's Tail appears in the 1937 'Café Royal Cocktail Book' compiled by William Tarling, though it likely predates that publication. It disappeared for decades — allspice dram was nearly impossible to find until St. Elizabeth revived production in the 2000s. The cocktail's rediscovery during the craft revival proved that some forgotten drinks deserve a second life.
The Lion's Tail is autumn's answer to the Daiquiri — warm spice, bright citrus, and bourbon backbone. It's the kind of drink that makes you wonder why it was ever forgotten. Cheers.
Variations
Rye Lion's Tail
Swap bourbon for a spicy rye like Rittenhouse. The rye's peppery character amplifies the allspice dram's clove notes, creating a spicier, drier drink. Increase the demerara syrup to ½ oz to compensate for rye's lower sweetness.
Lion's Tail with Honey
Replace the demerara syrup with ¼ oz honey syrup (1:1 honey to water). The floral honey notes complement the allspice beautifully and add a rounder sweetness. Works especially well with a wheated bourbon like Maker's Mark.
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Lion's Tail
Glass: Coupe | Difficulty: Easy | ABV: ~21%
Ingredients
- 1½ oz bourbon
- ½ oz allspice dram (st. elizabeth)
- ¾ oz fresh lime juice
- ¼ oz rich demerara syrup
- 2 dashes angostura bitters
Instructions
Combine bourbon, allspice dram, fresh lime juice, rich demerara syrup, and Angostura bitters in a shaker filled with ice. Shake hard for 12-15 seconds — the allspice dram is dense and needs vigorous shaking to integrate. Double strain through a fine-mesh strainer into a chilled coupe glass. Express a lime twist over the surface and drape it on the rim. The Lion's Tail is a forgotten pre-Prohibition gem — warm baking spices meet bright citrus in a drink that tastes like autumn in a glass.