White Lion 1.000

Deb Lindsey for The Washington Post

Spirits May 19, 2017

Not to be mistaken for the more placid cocktail in David Embury’s "The Fine Art of Mixing Drinks," with grenadine and triple sec, this simple shaken drink roars with the allspice dram.

Where to Buy: We used Cotton & Reed’s allspice dram liqueur here; if you use a sweeter version, such as St. Elizabeth or Hamilton, you may wish to reduce the scant 1/2 ounce of simple syrup even further.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 1/2 ounces white rum
  • 3/4 ounce fresh lime juice
  • 1/2 ounce allspice dram (see headnote)
  • Scant 1/2 ounce simple syrup (see NOTE)


Chill a cocktail or Nick and Nora glass.

Fill a cocktail shaker two-thirds full with ice, then add the rum, lime juice, allspice dram liqueur and simple syrup. Seal and shake vigorously for 15 seconds, then strain into the glass.

NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a saucepan over medium heat, stirring until the sugar has dissolved. Cook for 2 minutes, then let the syrup cool completely before using. You can save leftover syrup for several weeks in the refrigerator.

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Recipe Source

Adapted from Lukas B. Smith, herbalist and cocktail specialist at Cotton & Reed rum distillery in Northeast Washington.

Tested by M. Carrie Allan.

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