A classic, wintry bourbon cocktail that will warm the cockles of your heart.
As cooler temperatures descend I console myself with the thought that the shorter days put fewer hours between me and a warming bourbon cocktail. It’s not true. But it’s comforting nonetheless.
This Lion’s Tail recipe was originally published in January 2016 and recently republished with updated pictures and a few variations to try once you’ve enjoyed the real deal.
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These days it seems that if you want to truly thrive in Brooklyn you have to align yourself with at least one of these food-and-drink-centric ‘movements:’
- Craft Cocktails
- Artisanal Chocolate (or Cheese)
- Nose to Tail Butchery
*Spell check seems not to recognize the word “artisanal.” Obvs, not developed in Brooklyn.*
Anyway, given my natural proclivities, my lack of patience and squeamishness at the sight of blood, I have gleefully hopped on board Bandwagon Number One:
Craft Cocktails.
Inspired by Mad Men and armed with our trusty book of vintage cocktail recipes and a host of world class liquor stores at our disposal, my husband and I are deeply committed to educating ourselves on the subject of fine spirits. And having a damned good time doing so!
My current favorite is The Lion’s Tail, a vintage bourbon cocktail that re-emerged when some super smart cocktail enthusiast re-introduced allspice liqueur to American liquor shelves. Also referred to as pimento dram, this Jamaican spirit had been impossible to find in the states for several decades. Pimento, in this case, refers to the allspice berry. Not the red thing inside green olives.
A little goes a long way with this dram so a bottle will last you quite a while. And if you get bored of The Lion’s Tail {not likely} here are three more great recipes to use it in.
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Classic, bourbon cocktail recipe: The Lion’s Tail
This drink is delectable and perfect for this time of year when you just want to get warm and cozy and are craving vitamin C {unless that’s just me.} Atop a glowing golden bed of bourbon, the dark notes of allspice mingle expertly with the bright, citrus zing of the lime juice. A romantic trio, indeed.
And, if you care to further impress your Valentine by dropping some serious bourbon knowledge on them, check out this in-depth article on Gizmodo.
So, aside from snuggling up with one of these cocktails, what are your Valentine’s Day plans? Baking anything special? Going out to eat? I’d love to hear about it in the comments.
I’ve linked this post up to Tipsy Tuesday at Grey is the New Black.
Loving this? Try my latest bourbon cocktail on for size!
The Mahogany Manhattan {a cherry chocolate Mahattan}
And these….
Another Man’s Shoes
The Acceptance Letter
The Badass Cristoforo
- 4 ounces of bourbon
- 1 ounce lime juice
- 1 ounce allspice dram
- 2 teaspoons simple syrup
- 2 dashes angostura bitters
- Combine in a cocktail shaker over ice.
- Stir well.
- Strain into two cocktail glasses.
- Garnish with lime.
Fun variations:
- use a bitters soaked sugar cube instead of simple syrup and bitters
- grate some nutmeg on top
- try chocolate bitters in place of angostura
Loving your revamped photos Christine. So very elegant, Ma’am
Still on the hunt for that allspice dram 🙁
We have to find a way to get you some. It’s outrageous.
I love the sound of this!! I would love it if you would link it up to Tipsy Tuesday at Grey is the New Black!
Thanks, Pam. I just got this cuz I’ve been out of town but I’ll bring it over asap.
Bourbon. One of my favourites. I’m so hoping that I can lay my hands on some of the allspice dram here in the UK. You know me and spices, I seem to use alot of them, so I know that I’ll enjoy this one when I get hold of the dram.
Oh I hope so, too, Jane because I think you really will love it. The spices are right up your alley.
I have been getting more and more into bourbon and whiskey, so I am always looking for a new cocktail to try! Craft cocktails have been pretty big in Portland (the other brooklyn) for awhile, and I feel like sometimes they can go a little overboard with the vintage spirits. This one looks perfect though, a good vintage cocktail that actually looks delicious! I have been wanting to try the allspice dram for a few months, and this looks like the perfect way to try it!
They can go over the top for sure but I don’t mind that so much. Must be my theatre background 😉 I was going to mention Portland in this post because it seems very similar to BK but then I realized I was basing that on heresay and Portlandia and wouldn’t be able to stand my ground if challenged. Nice to know I wasn’t far off.
Sounds lovely Christine. Can you believe they are threatening snow this weekend in Hong Kong…? LOL It has not snowed in over 40 years but I would love to warm up with your stunning cocktail.
Oh my gosh, Bobbi, that’s so crazy! Did it happen???
Actually, if it had the right mix for rain the temperature is about 0 degrees celsius so it could snow…but no snow as of yet. The sticky part about cold weather is we do not have heaters, only air conditioners, in Hong Kong so it is cold. I will drink more bourbon to stay nice and warm and exceptionally happy this week. LOL
oh no Bobbi! I’m sure you’ll be cooking up a storm too so at least the kitchen will be warm. Thinking of you xo
Bourbon is not my favorite, I don’t get down with the brown. Unless it is dressed up! Raspberry gingerale is my go-to but this is next on my list… I don’t have artisanal butchery shops but I can get down with a craft-y cocktail!
A southern gal who doesn’t like bourbon? I have developed quite a taste for it, I must admit. You might try this with rum if you like that better. Could be interesting.