Episode 121 The Lion’s Tale
Ep. 121: A Post-Prohibition Classic with Bite – Lion's Tail
Welcome to Season 7 episode 121 of The Art of Drinking with Join Jules and Your Favorite Uncle
Join Jules and Uncle Brad as they shake up the Applejack Rabbit, a Prohibition-era classic born in the speakeasies of 1920s New York. Uncle Brad takes you back to 1928 when humorist "Judge Jr." first published this recipe in his cheeky cocktail guide, here's how!, then traces the drink's journey from Northeast speakeasies to the pages of The Savoy Cocktail Book—and its modern revival thanks to craft cocktail pioneers like Jim Meehan. You'll learn how to build the perfect version at home, and Jules adds her signature agave spin. Plus, if you picked up All Spice Dram for last week's episode, we've got another delicious use for it. Cheers to American ingenuity and rediscovering old favorites.
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The History of the Lion’s Tail Cocktail
The Lion’s Tail is a balanced, aromatic bourbon cocktail that first appeared in the 1937 Café Royal Cocktail Book, a pivotal British cocktail manual published during the post-Prohibition cocktail renaissance. Although the book was produced in London, the Lion’s Tail is widely understood to be an American cocktail, most likely created by a US bartender experimenting with imported ingredients—and later adopted into the British compilation.
What makes the Lion’s Tail notable is its use of pimento dram, also known as allspice dram. At the time, allspice liqueur was relatively new to American bartenders, and its inclusion marked a shift toward more aromatic, spice-driven flavor profiles. It remains one of the earliest cocktails to use the ingredient in a modern, balanced way.
What’s in a Lion’s Tail?
The original recipe is simple yet highly aromatic. Classic versions contain:
Bourbon
Lime juice
Allspice dram (pimento dram)
Simple syrup
Angostura bitters
Shaken and served up, the cocktail delivers a combination of baking spice, citrus, and bourbon richness.
Why the Lion’s Tail Stands Out
The Lion’s Tail is celebrated for blending warm spice with bright acidity—a combination that was unusual for its time. The allspice dram adds depth and a subtle heat, making it an ideal drink for cooler seasons, while the lime adds lift and balance.
It also represents a turning point in cocktail history, as bartenders in the late 1930s began exploring imported Caribbean spices, rums, and liqueurs. The Lion’s Tail became an early example of this evolving palate.
Fun Facts About the Lion’s Tail
Debuted in 1937
Its first known printed appearance is in the Café Royal Cocktail Book, which captured cutting-edge drinks of the era.
American roots, British documentation
Despite its British publication, the drink’s flavor profile and ingredient choices point strongly to American creation.
Allspice dram was an exotic ingredient
At the time, pimento dram was not widely available in the United States. Its inclusion made the cocktail feel modern, adventurous, and globally influenced.
Name meaning is debated
Some historians believe “Lion’s Tail” references “twisting the lion’s tail,” an old phrase used to describe provoking or teasing the British—another clue that the drink was American.
A modern fall and winter favorite
Its combination of spice, bourbon, and citrus has brought the cocktail back into heavy rotation in the craft cocktail world.
A Lasting Legacy
The Lion’s Tail is now considered a modern classic, blending the richness of bourbon with the complexity of allspice dram. Its historical significance, aromatic profile, and seasonal versatility make it a standout cocktail for fall and winter menus, as well as an excellent example of early spice-driven mixology.
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