Refreshing, peppery and adventurous; those are the words that instantly come to mind upon first sip of the Lion’s Tail ($9) at Embers Grille & Spirits. This vintage cocktail, which dates to the 1930s and is usually served up, has flavors of cinnamon and nutmeg that are traditionally thought of for autumnal libations. But general manager, bartender and trained artist Howard Samber chooses to serve his with a twist. “In the summer, I prefer to do this cocktail on the rocks, so the allspice doesn’t become too dominant,” Samber says.
The depth of St. Elizabeth Allspice Dram, a rare rum-based liqueur packed with spice and herbaceousness, is balanced by the aroma of fresh orange, while lime gives the cocktail an invigorating taste of summer. The drink is so popular that an Embers sister location called the Lion’s Tail Tavern is in the works to open next fall. Rawr!
The Lion's Tail
2 oz. Jim Beam bourbon
½ oz. St. Elizabeth Allspice Dram
½ oz. fresh lime juice
½ oz. simple syrup
2-3 dashes Angostura bitters
orange twist (garnish)
Method: Add all ingredients to a shaker with ice and shake vigorously. Hawthorne strain over fresh ice in a double Old Fashioned glass. Garnish with a fresh orange twist.