A Little History

The Lion’s Tail dates back to the 1930s and is believed to have been created by bartender W.B. Clayton at the Pendennis Club in Louisville, Kentucky. The drink gained notoriety as part of the Pendennis Club’s tradition of crafting unique bourbon cocktails, many of which later spread to New York’s famed Walton Hotel. 

With its bold combination of bourbon, allspice dram, citrus, and a touch of sweetness, the Lion’s Tail embodies the adventurous spirit of pre-Prohibition-style American cocktails. It was notably listed in Dale DeGroff’s The Craft of the Cocktail as a quintessential example of a spirit-forward yet balanced drink.

2 Ounces Bourbon

0.5 Ounce Allspice Dram ( Pimento Liqueur)  

0.5 Ounce Rich Demerara Syrup (2:1)

0.75 Ounce Fresh Lime Juice

2 Dashes Angostura Bitters

Garnish: Lime Twist

Method

Build the Cocktail: In a shaker, combine bourbon, allspice dram, simple syrup, lime juice, and bitters with ice.

Shake: Shake until well-chilled and properly diluted.

Strain & Serve: Strain into a chilled coupe glass or over a large ice cube in a rocks glass.

Garnish: Express a lime twist over the drink and drop it in.