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Lion's Tail. Lion's Tail is one of the classic Prohibition cocktails. It combines rye, lime juice, simple syrup, bitters, and allspice dram (rum-based liqueur flavored with allspice berries). The ingredients are shaken with ice and are then strained into a chilled glass. This cocktail is usually served in coupe without garnishes, though lime.
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Instructions. Combine ingredients in a shaking tin. Add ice and shake for 10-12 seconds. Strain into a chilled coupe and garnish with a fresh lime peel or lime wheel. Keyword allspice dram, apple bitters, bourbon, chai simple syrup, lime, pimento dram.
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From the bars at Asheville Proper and Little D's, two locally-owned casual restaurants in Asheville, NC, comes the perfect Lion's Tail cocktail.. First appearing in The Cafe Royal Cocktail Book, the classic Lion's Tail came about during Prohibition in the 1930s and features allspice dram, a liqueur made with rum, pimento berries and spices, alongside bourbon, Angostura bitters, simple.
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Lion's Tail. 2 oz. bourbon. 0.75 oz. lime juice. 0.5 oz. allspice dram (sometimes called "pimento dram") 0.25 oz. simple syrup. Add all ingredients to a cocktail shaker. Add ice and shake.
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Add the lime juice and the allspice dram to the cocktail shaker. Then, add in the maple syrup and the Angostura. Finally, add in the bourbon. Fill the shaker with ice and seal it up. Shake vigorously, about 15-20 times, to chill and dilute the drink. Then, strain the drink into the serving glass.
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2 oz bourbon. .5 oz allspice dram. .5 oz lime juice. 1 tsp simple syrup. 1 to 2 dashes Angostura Bitters. Lime twist.
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Instructions. Add the simple syrup, lime juice, bitters, allspice dram, bourbon, and ice to a cocktail shaker. Shake until chilled. Double-strain the cocktail into a chilled coupe glass. Use the orange peel to express orange oil onto the cocktail. Discard the peel. Keywords: Lion's tail, Lion's tail cocktail.
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Ingredients: bourbon, allspice dram, lime juice, rich simple syrup, Angostura bitters, and lime peel. Make: prepare a rich 2:1 simple syrup. Heat 1/2 cup water with 1 cup sugar over medium heat. Stir until the sugar is dissolved. Set aside to cool. Keep in a sealed container in the refrigerator for 1 to 2 weeks.
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Directions. In a shaker, combine bourbon, fresh lime juice, simple syrup, and allspice dram. Fill the shaker with ice cubes, and shake the ingredients vigorously for about 15 seconds to ensure a well-chilled mixture. Strain the cocktail into a chilled rocks glass filled with ice, and add a few dashes of Angostura bitters on top.
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Place the ingredients in a cocktail shaker . Add the bourbon, allspice dram, lime juice, and bitters to a cocktail shaker (jump to the recipe for quantities). Add 1 handful ice, and shake until cold. Strain into a glass. Any type of stemmed cocktail glass works. Garnish and serve.
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Gather your ingredients: bourbon, allspice dram, lime juice (freshly squeezed), simple syrup, and Angostura bitters. Measure 2 ounces of bourbon, 1/2 ounce of allspice dram, 1/2 ounce of lime juice, 1 teaspoon of simple syrup, and 2 dashes of Angostura bitters into a cocktail shaker. Fill the shaker with ice and shake for 10-12 seconds until.
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Seasonal drinks with cute little tweaks, like a perfect, pre-batched French 75 poured from a champagne bottle at your table. Read more. Advertising. Photograph: Connaught Bar. 7. The Connaught Bar.
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Arthur Albert Tarling (1902-1974), the creator of the Red Lion cocktail, was head bartender at London's Café Royal and the Red Lion won him first prize in the British Empire Cocktail Competition. Arthur was the older brother of William James "Billy" Tarling, the book's author, who also tended bar at the Café Royal. 1937 Café Royal Cocktail Book
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Lime juice: 0.5 oz (15ml) Simple syrup: 0.5 oz (15ml) Angostura bitters: 2 dashes. Recipe. How to make Lion's Tail Drink. Fill a cocktail shaker with ice. Add all the ingredients to the shaker. Shake well until the outside of the shaker becomes frosty. Strain the cocktail into a chilled coupe glass.
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Steps. Add the bourbon, allspice dram, lime juice, simple syrup and bitters into a shaker with ice and shake until well-chilled. Strain into a coupe or cocktail glass. Lightly express the oil from an orange twist over the top of the drink, and discard the twist.
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White Lion. (Use small bar glass.) 1½ teaspoon of pulverized white sugar. ½ a lime (squeeze out juice and put rind in glass). 1 wine-glass Santa Cruz rum. ½ teaspoon of Curaçao ½ do. Raspberry syrup. Jerry Thomas, The Bar-tender's Guide, and Bon-vivant's Companion - A Complete Cyclopedia of Plain And Fancy Drinks (1st edition), 1862