Lion's Tail

From Menu #2:

If you like tart drinks, this one is for you. It's not overly sweet, but it has exceptional spice and richness. This cocktail dates back to the 1930's and was introduced to me not to long ago by my friend Dave and it makes for a perfect shaken Fall cocktail. Bourbon and lime generally aren't mixed together, but the pair with the addition of allspice make for a refreshing drink.

The Lion's Tail recipe:

• 2 oz bourbon

• .5 oz Allspice Dram

• .5 oz lime juice

• 1 dash Angostura bitters

• barspoon simple syrup

• Garnish: grated nutmeg (optional)

Add the ingredients to a cocktail shaker with ice and shake hard. Strain the cocktail into a chilled coupe glass and garnish with freshly grated nutmeg. The garnish is optional because it may become too aromatic and spice forward for some people's taste. I like a lot of spice, but I would recommend trying it without any nutmeg first and then add it next time if you like. 

Substitutions:

Bourbon: Stay with bourbon for this one. 

Allspice Dram: Any allspice or pimento dram brand will suffice. Or you can make your own at home.

Coconut Cream Mix

Coconut can be a hit or miss flavor for some people. I love the taste of coconut, but I hate the shredded texture. This recipe for my house coconut cream is very palatable even for those of you who do not like coconut. It's also really easy to make. This is how I do it. 

First, hit up your local grocery store and get some coconut milk. Goya is my usual go-to, but any will be just fine. If they have coconut cream there (preferably Coco Lopez), get that too (Coco Lopez can also be found at any liquor store).  The next ingredient you will need is a Madagascar vanilla bean (split) or a teaspoon of vanilla extract. Make sure it's good stuff, not just flavoring. Lastly, I use 1821 Bitters Coconut and Lemongrass Tincture. This concoctions adds good additional flavoring and also a nice subtle Lemongrass note. You can use real Lemongrass here, but be warned that the natural Lemongrass has an intense flavor, so taste it early and often. You may want to take it out only after 5-10 minutes. 

House Coconut Cream recipe:

(makes roughly 16 to 18 ounces)

• 1 can of Coco Lopez or coconut cream

• 8-10 oz of coconut milk (I prefer to use Goya)

• 1 vanilla bean (split) or 1 teaspoon of good vanilla extract

• 2 drops of 1821 Bitters Coconut Lemongrass Tincture or 1 lemongrass stalk

Add coconut cream and coconut milk to pot on medium heat. Whisk ingredients until all or most clumps are gone. Add vanilla and lemongrass (tincture or herb). Stir gently until the it simmers and bring the heat down to low. Let the mixture reduce for 10 to 15 minutes. Taste, and when ready, let cool. Once cooled, bottle in an air tight jar or bottle. 

This mixture will keep up to a week in the fridge. You can add an ounce of vodka if you want to last a little longer. 

Be sure to label and mark the date the cream was made. 

Substitutions:

For coconut cream: Sure, Coco Lopez is a gelatinous, super sweet, mess, but it works perfectly here. Real coconut can be used, just blend the chunks until smooth, strain and add to pot and follow the directions above. If you go this route, you will need to add sugar too. 

For Coconut and Lemongrass tincture: A drop of coconut water (the good stuff) and real Lemongrass will work, but don't let the lemongrass infuse too long as a little can go a long way.

Tiki Simple Syrup

This simple syrup works nicely in all rum and tiki style drinks, particularly a daiquiri or Coco 'Deez' Nuts. You can also use this in other shaken drinks with bourbon, rye or gin. 

Tiki Simple Syrup recipe:

• 1 cup Demerara sugar (or Turbinado)

• 1 cup water

• 1 vanilla bean (split)

• 3-5 cloves (whole)

• 4-6 cinnamon sticks (at least 3 inches long)

• 1/3 cup mix of whole pecans and almonds, toasted

Add sugar and water to pot on medium heat and stir. Once the sugar starts to dissolve, add the rest of the ingredients and stir.  Once the sugar is dissolved, cook on low for at least 5 minutes on reduced heat, stirring often. Do not let the sugar boil. Next, remove the pot from the heat and let it cool with all the ingredients steeping for about an additional 10-15 minutes. When cooled, double strain into an air tight container and keep in the refrigerator for up to 10 days. Add an ounce of high proof rum for a little longer shelf life. 

The flavor profile should be predominately cinnamon with vanilla, spices and nuts on the back end. If not enough cinnamon, add more sticks and let steep for another 10 minutes. Also, an ounce or two of maple syrup can be added for more complexity. 

Makes roughly 8 ounces or 1 cup.

Substitutions:

Demerara sugar: I highly recommend the use of Demerara or Turbinado sugar. Do not use white or brown sugar here as they will impart little to no flavor. Demerara (or Turbinado) will add nice caramel and spice notes, which this syrup needs.