The Lion’s Tail is bourbon, fresh lime, allspice dram and a dash of Angostura bitters, shaken cold and served in a coupe. It is warm, zesty and a little bit tiki, all in a bourbon glass. First printed in London in 1937, it is a Prohibition-era treasure that deserves a spot in your regular rotation.
The Story Behind the Lion’s Tail
The Lion’s Tail appears in the Café Royal Cocktail Book, compiled by W.J. Tarling and published in London in 1937. The recipe is credited to L.A. Clarke. Bourbon was hard to come by in Britain in those days, which makes this American-whiskey-meets-Jamaican-spice combination all the more charming.
For decades the drink stayed tucked away in old bar books. Then cocktail writer Ted Haigh gave it a loving feature in Vintage Spirits and Forgotten Cocktails, and as allspice dram returned to U.S. shelves, bartenders rediscovered it. Today it is a favorite of bourbon fans who love a bright, spiced sour.
What Is Allspice Dram?
Allspice dram, also called pimento dram, is a rum-based liqueur flavored with allspice berries. Allspice comes from the pimento tree, which is native to Jamaica, and the liqueur tastes of clove, cinnamon and nutmeg. A little goes a long way, which is why the Lion’s Tail uses just half an ounce.
Look for St. Elizabeth Allspice Dram or The Bitter Truth Pimento Dram. Once you have a bottle, it is a happy addition to your home bar.
Tips for the Best Lion’s Tail
- Pick a bold bourbon. A bourbon in the 90 to 115 proof range stands up nicely to the spice and the ice.
- Squeeze your lime fresh. It makes all the difference to the brightness of the drink.
- Measure the allspice dram. It is deliciously potent, so a steady half ounce keeps the balance just right.
- Adjust the sweetness. A teaspoon of syrup is the classic starting point. Add a touch more if you like a rounder sip.
Lion’s Tail Cocktail FAQ
What does a Lion’s Tail taste like?
Bright, zesty and gently spiced. Fresh lime brings the zing, allspice dram adds warm notes of clove, cinnamon and nutmeg, and the bourbon lends caramel richness underneath.
What can I use in place of allspice dram?
Nothing matches it exactly, which is why a bottle is such a fun addition to your home bar. You can also make your own by steeping allspice berries in Jamaican rum.
Can I use rye instead of bourbon?
Absolutely. Rye whiskey brings a drier, peppery edge that pairs beautifully with the allspice.
Is it Lion’s Tail or Lion’s Tale?
You will see both spellings around the web. The 1937 recipe and most bartenders use Lion’s Tail, named for the sting in its tail. Either way, it is the same delicious bourbon and allspice cocktail.
More Bourbon Cocktails to Try
If the Lion’s Tail has you in a bourbon mood, here are a few favorites to pour next:
- Brown Derby, bourbon with grapefruit and honey
- Bourbon Old Fashioned, the timeless stirred classic
- Perfect Manhattan, silky and spirit-forward
- 10 Easy Bourbon Cocktails To Make at Home, a full roundup
- Trader Vic’s Mai Tai, for another spiced, lime-bright sip
Why Lush Life Loves It
The lime keeps everything fresh and lively, the allspice adds a cozy spiced depth, and the bourbon holds it all together. It is a lovely companion to the Whiskey Sour for anyone who enjoys a citrusy bourbon drink with a twist.
Here is the recipe
Lion’s Tail
Equipment
Ingredients
- 2 ounces Bourbon or any Whisky
- ½ ounce allspice dram
- ½ ounce freshly squeezed lime juice
- 1 teaspoon simple syrup (or gomme syrup)
- 1 dash Angostura bitters
- Lime or orange twist, to garnish