Some drinks in the cocktail canon just never get their due. And surely, the Lion’s Tail qualifies to be counted among their number. It’s a whiskey sour that doesn’t quite follow the standard path, making use of lime instead of lemon, and with allspice dram to add a layer of rich, warming spice.
At the coffee shop-meets-cocktail den Bar Beau in Brooklyn, owner Claire Chan has taken the Lion’s Tail and made it her own—the “Tiger’s Tail,” if you will—with aged cachaça and a salted honey syrup for depth and body. “This drink has yummy spice and everything nice,” she says.
Avuá is beloved in the bartender community for their premium cachaças, many aged in native Brazilian wood casks, including ones made from the Amburana tree. On its own, it has sweet vanilla notes that play beautifully with American whiskey. “It adds spice and earthiness to the drink,” says Chan. “There are notes of cinnamon, cardamom, and of course, amburana wood.”
Bright with citrus but weighty with allspice and whiskey, it’s the perfect cocktail for any season—including a season that can’t make up its damn mind.
Use whatever bourbon you like, though Chan recommends Heaven Hill. “It’s a general crowd-pleaser—the most robust and smooth well bourbon in the game, in our opinion.”
Directions: Combine all ingredients in a cocktail shaker with ice. Shake well and strain into a chilled coupe.
*Salted honey syrup: Mix 1/2 cup of honey and 1/2 cup hot water and stir until honey is completely dissolved. Add salt to taste, approx. 1/4 tsp per cup of syrup.