The Dead Rabbit’s Lion’s Tail

Jack McGarry, The Dead Rabbit Grocery and Grog | New York

“We added [the Lion’s Tail] to our Vol.1 as it was a historical classic,” recalls McGarry. “We wanted to breathe new life into it.” And he does, revamping every aspect of the classic version except the lime juice and the allspice dram.


Serving: 1

  • 1 1/2 ounces rye, preferably Bulleit
  • 1 ounce lime juice
  • 3/4 ounce orange juice
  • 3/4 ounce crème de cacao
  • 3/4 ounce pimento dram
  • 3/4 ounce crème de poire
  • 3 dashes Dead Rabbit Orinoco bitters

Garnish: grated nutmeg

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a punch glass over a fresh ice cube.
  3. Garnish with grated nutmeg.
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