I’ve always had a soft spot for those underrated cocktails that make you wonder why they aren’t more famous. The Lion’s Tail is exactly that kind of drink – a real hidden gem that I think more people should know about. I actually stumbled on it years back at a tiny, dimly lit speakeasy in the city. Since then, I’ve been making versions of it for just about anyone who comes over.
The Lion’s Tail has one of those distinctly “only-could-happen-during-Prohibition” backstories. Bartenders were working with some truly questionable booze, so they got really clever with ingredients to hide the rough edges. The drink’s name comes from the old phrase “twisting the lion’s tail” – basically, Americans poking at the British (the lion being Britain’s symbol). It finally showed up in print in “The Café Royal Cocktail Book” from 1937, which adds a bit of charming old-school mystique.
Strength & Profile
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What actually makes this drink so special for me – and for most who try it – is the allspice dram. It’s this incredible liqueur made from allspice berries, and it lends the drink a warm, spicy note that’s just complex enough to keep you interested. Mixed with the deep flavor of bourbon, the brightness of fresh lime, and just a touch of sweetness, it’s bizarrely balanced in a way that feels both comforting and lively. It’s a winter warmer, but honestly, that citrus makes it perfect for summer, too. I’ve caught myself mixing one up for cozy nights in as well as sunny backyard afternoons.
Ingredients & Glassware
- 2 oz bourbon
- ½ oz allspice dram
- ½ oz fresh lime juice
- ½ oz simple syrup
- 2 dashes Angostura bitters
- lime twist or cherry, for garnish
I’m a bit particular – I always chill my coupe glass. The aroma just sits right there, making every sip a little event. If you don’t have a coupe handy, a martini glass honestly works just fine. No need for anything fancy.
How I Make My Lion’s Tail
- Grab your shaker and fill with ice.
- Add bourbon, allspice dram, lime juice, and simple syrup.
- Dash in the bitters.
- Shake it like you mean it – about 15 seconds – to work up a little froth.
- Strain into your chilled glass.
- Garnish with a lime twist. (But if you have a jar of good cherries, that’s a fun upgrade.)
Finding allspice dram can be a minor adventure – many liquor stores don’t carry it. I’ve improvised by steeping a good handful of allspice berries in simple syrup, then adding a splash of dark rum. It doesn’t match the complexity perfectly, but it’ll get you surprisingly close in a pinch.
One of my favorite things is making a nonalcoholic version for friends who don’t drink. I whip up a mix of apple cider, a pinch of ground allspice, fresh lime juice, and honey syrup. My sister – who’s had to skip the booze for a while – insists she likes this more than most mocktails. I love having something genuinely tasty to hand people who can’t (or don’t want to) drink.
This cocktail pairs way better with food than you might expect. One time I set it out with an aged cheddar cheese board; the match was honestly perfect. On another night, I brought out grilled lamb chops, and again – the spices and citrus in the drink just made everything sing. Even with spicy takeout, the limey brightness cuts right through the heat and refreshes your palate.
If you want to get a bit creative (or just run out of bourbon), try using rye whiskey for a spicier kick. It totally changes the character but in a good way. Or, if you have some blackberries around, muddle a few into the shaker for a summer twist. Did that last July – total crowd pleaser.
What I’ve noticed most is people’s reactions the first time they try a Lion’s Tail. The combination of cozy, warming spice and fresh citrus always catches them off guard – especially if they’ve only had the classic standards. Now, it’s the cocktail I reach for whenever I want to surprise and win over a guest.
Give it a shot next time you want to shake up your home bartending routine. I have this hunch the Lion’s Tail could end up being your new favorite, too.
