Lion's Tail recipe
A robust Prohibition-era classic pairing American bourbon with exotic piquant allspice dram.
Method: Shake and strain ·
Glass: Rocks glass ·
Time: 3 min ·
Difficulty: Advanced ·
Family: The Daiquiri Family
Ingredients
- 2 oz Bourbon whiskey (Bottled-in-bond or high-proof preferred)
- 0.5 oz Allspice dram (Pimento liqueur)
- 0.5 oz Fresh lime juice (Newly expressed)
- 0.25 oz Simple syrup (1:1 sugar to water)
- 2 dashes Angostura bitters
How to make a Lion's Tail
- Add all ingredients to a shaker tin filled with ice cubes.
- Shake vigorously for 10 to 12 seconds to thoroughly chill and dilute the mixture.
- Strain the liquid through a fine-mesh strainer into a chilled coupe glass.
- Garnish with a fresh lime wheel resting on the rim.
Garnish
a fresh lime wheel resting on the rim
Pro tip
Measure carefully, keep the dilution controlled, and serve Lion's Tail as soon as it is cold and balanced.
History of the Lion's Tail
First appearing in print in William J. Tarling's 1937 Café Royal Cocktail Book in London, the Lion's Tail emerged during the late Prohibition era or shortly thereafter. While its exact creator remains undocumented, the cocktail gained renewed prominence in contemporary mixology after being championed by cocktail historians and revivalists in the 2000s.
Flavour profile
Boozy, Herbal, Citrus, Sweet
Variations
- Smokey Lion's Tail — Substitute half an ounce of artisanal mezcal for a portion of the bourbon to introduce an earthy smoke.
- Caribbean Lion's Tail — Swap the bourbon entirely for aged Jamaican pot-still rum for an island-inflected profile.
- Winter Spice Lion's Tail — Replace simple syrup with rich grade-A maple syrup and express an orange peel over the glass.
Practise making the Lion's Tail in the free Virtual Bar game.