Vintage Cocktails #34: The Lion’s Tail

This last weekend I was able to attend the Art of the Cocktail in Victoria, BC. One of the sessions I attended was “The Oddballs” presented by Ted Haigh, aka Dr Cocktail. During his session, cocktails were created on the fly using rather unusual ingredients such as rootbeer schnapps, J├Ągermeister, and cider vinegar. During the session I realized that I hadn’t gone through Vintage Spirits in a while, so here we are with our next installment. I have chosen the next cocktail for it’s rather unusual ingredient as well.

The Lion’s Tail hails from the Cafe Royal Cocktail Book (1937), and includes an ingredient by the name of pimento dram. Now what on earth is pimento dram and why would anyone want to put it in any drink? Well, contrary to the visual pictures of those horrid stuffed green olives, pimento is actually a spice made of the dried fruit of the Pimenta dioica plant, or as many know it today: Allspice. Although it is seen in many types of Caribbean and Middle Eastern cuisine, it is usually not thought of as a beverage ingredient. However, the cinnamon, nutmeg, and clove flavors of the allspice actually pair very well with many whiskeys and rums, and work well in many holiday themed beverages.

The Lions Tail
2 oz Bourbon Whiskey
3/4 oz Allspice Dram
1/2 oz Lime Juice
1/2 tablespoon Simple Syrup
2 dashes Angostura Bitters

3 thoughts on “Vintage Cocktails #34: The Lion’s Tail”

    1. There isn’t really a good alternative for allspice dram. You can find it at several online retailers if it isn’t available locally.

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