Lion's Tail

2 oz Bourbon
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
1 t Gomme syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, straight up, cocktail glass

Notes

St. Elizabeth Allspice Dram is very potent. Consider using quite a bit less.

Cocktail summary
Posted by Dan on
Created by
L. A. Clarke
Year
1937
Is an
authentic recipe
Reference

Cafe Royal Cocktail Book. Vintage Spirits & Forgotten Cocktails, Ted Haigh. https://www.liquor.com/recipes/lions-tail/

Curator
4 stars
Average
3.5 stars
(32 ratings)
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From other users
  • could go a bit more lime juice
  • Allspice is a bit too strong, 1/4 oz probably better. My recipe uses 1/2 oz simple instead of gomme, could consider 1/4 oz
  • Ok. I feel it's unbalanced. Maybe increase allspice dram? I make my own allspice dram. Similar version that I think is better is Teeth of the Puma.
  • Subbed simple for gomme. Otherwise made as described and I'll confirm that the allspice is dominant. Tasty.
  • Substitute: .5 oz Honey Syrup for 1 oz Gomme
  • Note comments on reducing allspice dram to ~1/4oz when using St. Elizabeth
  • Found at the Lutz — ★★★★
  • Like a whiskey sour, really, with the Allspice Dram suggesting greater depth. It might actually be better on the rocks!
  • I have to concur with the notes about St. Elizabeth's. I found that the allspice was pleasant, but still very forward while using only 1/4 oz. Bulleit Bourbon, Fee Brother's OF bitters.
  • Robert Hess suggests reducing the allspice dram to 1/2 oz to avoid overpowering the drink.
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Comments
Dan commented on 12/23/2010:

Corrected recipe and added attribution

Would like to know which bourbons or whiskeys for that matter work best? We were playing around today and found not all bourbons are up to the task. Any favorites?

I think Bourbon here is the way to go - you need the sweetness to balance out the allspice and lime. I like something fairly high proof - Booker's, Rowan's Creek, Baker's. 

Thanks,

Zachary

Moderated this to be in line with the 1937 version of the Cafe Royal Cocktail Book as noted in the link above. That recipe was 2/3 Bourbon, 1/6 lime, 1/6 pimiento dram (or 4:1:1) , so setting 2/3 = 2 oz works.

Dan commented on 11/19/2012:

This cocktail is much nicer than I previously thought. I had substituted Nux Alpina Walnut Liqueur (Nocino) for the Allspice Dram and thought it was merely good. I think the trick is to balance the Allspice Dram with the bourbon. St Elizabeth is very potent. I suggest no more than 1/4 oz and maybe just 1 tsp (1/6 oz). To add a bit more depth, I added 1/4 oz of Becherovka, which has a compatible cinnamon spice and a touch of bitterness. Together with the Angostura, and in moderation, this combines with the bourbon and lime for an accessible and unusual cocktail. A clove-forward bitters would work well too, I suspect.

Dan commented on 11/20/2012:

I want to try rye in this. And actually, it's pretty potent due to the high quantity of spirit. Booker's would put you under the table.

Dan commented on 11/21/2012:

I'd say that if you like bourbon equally well as rye, then use bourbon here. If you prefer rye to bourbon, rye works fine too.

I discovered (and fell madly in love with) this drink at my favorite DC spot, where they make it with Old Overholt rye. Doesn't have to be expensive to be good! As for a clove-forward bitters--from a separate comment--The Bitter Truth Aromatic Bitters might fit the bill, if you really want some extra spice.

This cocktail is a perfect example of the end result is dependent upon what brand you use, especially for the allspice dram. I usually give generic recipes so that way the "essence" of the cocktail is usually intact with most commonly found brands and ingredients. First time I made this I used Ted Haigh's ratio of 2oz bourbon, 3/4 oz allspice dram (yikes!!!!) 1/2 oz lime and 1/4 oz simple (dash of bitters too). Waaaayyy too much spice....but I used St. Elizabeths. I think Dan is right on with a tsp, in which that's the amount I use now with St. Elizabeth. the "or less" he stated after the allspice ratio is an understatment...Still, quite pleasing when done with minimal allspice and using rye vs bourbon.