Entrepreneur. Cocktail and spirit champion. Old world wine provocateur.
It’s finally here! Fall has arrived (more or less) and its time to make the change from summer sippers to brown liquors and fall cocktails. Man, it’s about time.
We are playing with a lot of interesting things at the bar these days, including a house infused gin and lots of allspice related tinkerings. My current reigning favorite and a staple of my fall cocktail lineup is the Lion’s Tail.
The Lion’s Tail is a quintessential fall drink. It originated in the 1930’s, although the story of its origin is somewhat unknown (at least by me). The unlikely combination of bourbon and lime is transformed to a fall drink with Allspice Dram and angostura bitters. The current allspice liqueur of choice is St. Elizabeth. It’s chalky, spiced with cinnamon and allspice and screams fall. Killer liqueur.
In my version, I use rye whiskey instead of bourbon for a slightly stickier, more aggressive drink. I also swap out the Angostura for Fee Brothers Barrel Aged Old Fashioned Bitters. The barrel aged bitters add stronger notes of cinnamon and a nice, mellow barrel aged subtleness to the drink. So, without further ado, here is a fall cocktail recipe to kick the season off right.
2oz Rittenhouse Rye, bottles in bond
0.5 oz St Elizabeth Allspice Dram
0.5 oz Lime Juice
0.5 oz Simple Syrup
1 Dash Fee Brothers Whiskey Barrel Aged Bitters
Shake to combine, strain over new ice and garnish with a lime wheel.