Delving into interesting kit of the past is a thoroughly entertaining exercise.
This week's cocktail ingredient of interest is Pimento Dram. A flavouring made from the not-so-well diagnosed Pimento; a.k.a Allspice (yes that's right, that stuff on supermarket shelves isn't anise, nutmeg, clove and cinnamon mixed together!).
Perhaps it's called allspice however because it mocks all of those flavours to a degree. And so it goes that I lovingly ground a whole bunch of 'em and patiently steeped them in white rum for two weeks, stopping only once to taste the concentrate which sent my mouth into a wild anesthetic shock. Not recommended unless you're one of those sick puppies who enjoys eating Berroccas...
Anyways, yesterday was the great unveiling when I reverently mixed the coffee-filtered infusion with a 2:1 brown sugar gomme (brown sugar and water). Flavouuuuuurrr Country!!
Now I'm pumped to get down and dirty with some awesome mixing action and happy to shine the light on The Lion's Tail (good drink name - solid) extracted from Ted Haigh's book Vintage Spirits and Forgotten Cocktails (pretty good, save for the fact that anyone with an eye for a drink recipe can cherry-pick a bunch of recipes from various tomes. All we'd need are the props!). A great place to start, although this recipe is adapted to reduce Dram content from 3/4 of an ounce - a concentration which'd happily let you pull out a few teeth without feeling a thing!
The Lion's Tail
60mls of good Bourbon whisky - get some rye content in there...
20mls of Pimento Dram
25mls freshly pressed lime juice (like, right there and then!)
5mls of sugar syrup (equal parts sugar and water pls - no boiling)
1 healthy dash of Angostura bitters.
Shake the devil out of it and strain into a chilly coupette with a Beazley garnish (which means none!).
This is a slightly off the track application for the dram, which shows its feathers most proudly in the mighty realm of tiki concoctions - get a few rums and some pimp juice (or any of your favourite juices) and have a play. Alternately, check out the Beach Bum's new book, it's full of great recipes! Giddy Up!