The version listed at PUNCH (https://punchdrink.com/recipes/the-dead-rabbits-lions-tail/) is quite a bit different.  1.5 oz rye (Bulleit), 1 oz lime, .75 oz ea pimento dram, creme de cacao, creme de poire, orange juice and 3 dashes The Dead Rabbit Orinoco bitters.

This is a pretty...... dramatic departure from the original. Thanks,  Zachary

I've seen recipes with rather minor changes rename it. This is not recognizable as a Lion's Tail akin to calling a Zombie a Daiquiri.

If it weren't from Jack McGarry, I probably wouldn't have published it as it's a problematic name. But it's not like I can ask him to change the name for us... Thanks,  Zachary

In fairness, they did make significant changes with quite a few other classics in the book, but this is definitely one of the most far afield (which is the primary reason I posted it).  That and the Lion's Tail is one of my favorite winter sours--aside from the use of allspice dram, it's one of the few drinks I regularly make that pairs whiskey with lime (not really making a lot of Bourbon Rickeys in recent memory, or ever really).  Which, given that the second recipe included lime, makes me wonder if the use of lemon might have been a misprint in the book.

I personally prefer the original to either of these, they just seem needlessly overworked without any substantial improvement (and I'm not a big fan of orange juice in cocktails).  I suppose if you like the whiskey or allspice flavors more muted, either of these might be more to someone's liking as they are significantly lengthened compared to the original (and continue The Dead Rabbits tradition of obscenely large drinks).

Nice and sweet!  I used yellow Chartreuse.  I didn't have Creme de Banane, so I used Banane du Bresil.  I also added plum bitters to the cranberry and rhubarb bitters (more fruit in the "fruit salad"!), and I garnished a cocktail pick with a tiny sliver of lime, pineapple, and a Toschi amarena cherry.