Lion’s Tail

Recipe from Ted Haigh

Adapted by Rosie Schaap

Lion’s Tail
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Jocelyne Beaudoin.
Rating
4(101)
Comments
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All recipes for the Lion’s Tail depend on allspice dram (also known as pimento dram) to give the cocktail its distinctively spicy zest. Not all contain gomme syrup, but I include it here for the extra body and smoothness it imparts. —Rosie Schaap

Featured in: A Dash of Cocktails Past

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Ingredients

  • 2oz. bourbon
  • ¾oz. allspice dram
  • ½oz. fresh lime juice
  • 1tsp. gomme syrup (or more to taste)
  • 2dashes Angostura bitters
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

111 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 9 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shake with ice, and strain into a cocktail or coupe glass.

Ratings

4 out of 5
101 user ratings
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Comments

Roseann

Lion's Mane: add egg white, pour, dash of Angostura bitters

Michael Bennett

Tiki Tail - 2 Jiggers dark Plantation Rum, 1/4 oz allspice dram, 1/4 oz Maraschino Liquor, 1/2 oz lime. Good for transitioning from Summer to Fall and the Lion’s Tail.

Mark P.

Awesome and easy

Brad

Very delicious and potent. Tasted like the holidays. Used simple syrup in place of the gomme syrup.

Michael Bennett

Tiki Tail - 2 Jiggers dark Plantation Rum, 1/4 oz allspice dram, 1/4 oz Maraschino Liquor, 1/2 oz lime. Good for transitioning from Summer to Fall and the Lion’s Tail.

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Credits

Adapted from "Vintage Spirits and Forgotten Cocktails," by Ted Haigh

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