Lion's Tail Cocktail

The Lion’s Tail Cocktail is a classic cocktail recipe that combines bourbon with allspice dram, lime, and bitters. This flavor combination is a little unusual, but it works so well! The contrast of warm spices and lime make this the perfect fall cocktail. 

This drink is a great transition from summer into fall. It's still refreshing, but the spice flavors really kick harvest season into gear. I used maple syrup instead of the original recipe's gum syrup for an extra punch of fall flavor!

Looking for more bourbon drinks? Try out the fall-tastic Apple Cinnamon Bourbon cocktail, the Cold Brew Bourbon cocktail or the delicious Pineapple Whiskey Smash.

Or, this Prohibition-era whiskey cocktail is another unusual and refreshing whiskey drink, along with the fun & delicious Paper Plane bourbon cocktail!

For more easy-to-make fall flavor, try out a Cranberry Whiskey Sour, a bubbly Apple Cider Mimosa or an Apple Cider Martini!

Ingredients

Here are the ingredients you'll need:

• Bourbon Whiskey - the original recipe actually names "Seagram's Bourbon Whisky" (source). Since that isn't produced any more, go for your favorite bourbon. I used Penelope bourbon here.
• Allspice Dram - this allspice liqueur is also called Pimento Dram, since allspice berries come from the pimento tree. I used The Bitter Truth Pimento Dram.
• Bitters - Angostura bitters balance out the sweetness and give this drink some extra flavor.
• Lime Juice - preferably fresh lime juice.
• Maple syrup - the original calls for "gomme syrup", which is a thickened syrup using gum arabic. Maple syrup is a great substitute here, but you can buy classic gum syrup if you want to experience the original.
• Orange peel - the orange peel garnish adds a touch of extra aroma and flavor (and it looks kinda like a tail!)

Substitutions

Here are some ways you can substitute the ingredients in this cocktail:

• Bourbon - if you don't have any bourbon, you can try using a blended whiskey. Or, a dark rum would work really well here too.
• Allspice dram - Try looking for St Elizabeth Allspice Dram if you can't find The Bitter Truth brand. If you can't find it, try making a DIY Allspice Dram.
• Maple Syrup - if you don't have this, just omit it or use regular simple syrup.
• Lime juice - try lemon juice, or use a True Lime packet mixed with a little water.
• Bitters - substitute with a different flavor of bitters. Elemakule Tiki Bitters would be great in this drink.

Variations

Here are some variations on this recipe:

• Tiki Lion’s Tail - try adding in a splash of pineapple juice, and a touch of cinnamon syrup to make this more like a Tiki drink.
• Spicy Lion’s Tail - go for a little more heat by adding some spicy elements to the mix! Swap out the bitters for a habañero version, using Strongwater Bonfire Bitters or Bittermens Hellfire Bitters.
• Non-alcoholic - you can make an alcohol-free version of this drink with a few substitutions:
  • Use a bourbon substitute, like Lyre's American Malt.
  • Instead of the allspice liqueur, you can use a similar syrup, like DIY cinnamon syrup (or you can make an allspice syrup using the same method if you get dried allspice berries).
  • Swap in Fee Brothers bitters for the Angostura.

Equipment

This is a simple drink to make with a few standard bar tools. You'll want to have jigger, a cocktail shaker and strainer, and a Martini glass.

For bonus points, a second fine mesh strainer is nice to have, to catch any stray ice shards. Also, a channel knife (like the Viski channel knife) is an easy way to make long strips of citrus peel.

If you need any new bar equipment, A Bar Above is my favorite! Grab 10% off if you use my discount code, LKDrinks. Their bar tools are really beautiful, and dishwasher safe too!

Instructions

Start out by making your garnish, if you're using one. Use a channel knife to cut a long strip of orange peel.

(Note: If you don't have a channel knife, use a vegetable peeler instead to make a long strip, and cut it to size with a paring knife.)

Wrap the orange peel around the handle of a bar spoon or something like a chopstick. Set it aside while you make the drink.

Add the lime juice and the allspice dram to the cocktail shaker.

Then, add in the maple syrup and the Angostura.

Finally, add in the bourbon.

Fill the shaker with ice and seal it up.

Shake vigorously, about 15-20 times, to chill and dilute the drink.

Then, strain the drink into the serving glass. You can double strain by pouring the liquid through a fine mesh strainer, or just strain it directly into the glass.

Add your orange peel garnish, and serve.

Hint: Chill your serving glass for about 30 minutes before serving the drink. It'll help keep it colder longer!

Top tip

You don't need a huge glass to serve this cocktail! It's a classic drink, which usually means it's small but potent. A 5 ounce cocktail glass (150 ml) would be plenty.