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)
YieldsDrink
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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

I made and enjoyed this with regular simple syrup as I have yet to make gomme syrup. Has anyone made it both ways and care to comment?

We enjoyed a 50/50 bourbon/rye base. Made our own allspice dram. Very tasty.

Curated to substitute a Reference link that works for the broken one.