A little googling and https://www.stlmag.com/dining/how-to-make-a-missouri-mule/ of course this version makes no mention of lemon juice, but the "parts" match with what was in the photo. Shaking (from the photo version) certainly implies that it should have citrus juice, so maybe I'll try it with an ounce of lemon juice added...
And a bit more googling finds an older link https://frontiermixology.wordpress.com/2014/08/10/missouri-mule/ And that matches the photo for the amounts. .5 ounces Campari, .5 ounces Conitreau, 1 ounce Bourbon, 1 ounce Applejack, 1 ounce Lemon juice. So 1 part each of the first two, and 2 parts each of the last three. Assuming .5 ounces is the measurement for a "part"
On the recipe here's my two-cents' worth: " “1 part: Campari, Cointreau. 2 parts: Bourbon whiskey, applejack, lemon juice” ought to mean "1 part: Campari [or] Cointreau. 2 parts: Bourbon whiskey [or] applejack [with some] lemon juice." The exact amount of lemon juice is left to us.
Thanks for the nice article and photos on Laird's! Regarding the Missouri Mule recipe, I think it's a fairly standard usage of ``parts" to specify a ratio, which you can use to produce as much or as little of the cocktail as you want. So, for example, a fairly generous single cocktail would use half an ounce each of Campari and Cointreau, and an ounce each of Laird's, bourbon, and lemon juice. Sounds worth trying sometime, although even at those measurements I might want to split it with someone. The Eve looks fun, too, for something less boozy. Cheers! Howard
But as you see, you’re supposed to combine the Campari and the Cointreau beforehand before you measure out a part. The same goes with the Laird’s, bourbon and lemon juice. So once you combined those two mixtures, do you do 1 ounce of the Campari blend and 2 ounces of the Laird’s bread? Also, in those two mixtures, what are the measurements? It’s not clear that it’s a 50-50 Campari- Cointreau blend. Nor is it clear that the apple jack and bourbon and lemon juice are an equal parts. In fact, nothing about this recipe is clear.
Thank you for your generosity in sharing “lost” and loved recipes. We honor their origins! And Mary Kate, you and Robert set a beautiful table! Enjoy the repast. 🙌
I've seen Laird's Gin in stores before, but the sub-$10 price point and the poor reviews online have deterred me from adding yet another gin to my shelf. I once asked Lisa if they had thought of improving the gin and marketing it to bartenders, and she gave me a cold stare. I figured that they were running the stills in the off season akin to Pierre Ferrand making Citadelle after the April cut-off for Cognac, but it sounds like they're subcontracting stills in two states.
Start making your “Eves”!!! 🍎🍎🍎
Another great story! Representing New Jersey!
How does the Eve work as a vermouth replacement in a Martini?
I have not tried it, but I imagine it would be a very sophisticated Appletini.
Well I just batched one up this morning, so I'll let you know in 5 days
Maybe you could use it in a 50/50! :)
Thanks for sharing the Eve cocktail recipe … tempted to add a Step 4 with Tanqueray + Feegan’s & batch up a Fitty Fitty 🍎tini! 🥂
That’s just like Eve, always tempting! 🍎🐍
A little googling and https://www.stlmag.com/dining/how-to-make-a-missouri-mule/ of course this version makes no mention of lemon juice, but the "parts" match with what was in the photo. Shaking (from the photo version) certainly implies that it should have citrus juice, so maybe I'll try it with an ounce of lemon juice added...
And a bit more googling finds an older link https://frontiermixology.wordpress.com/2014/08/10/missouri-mule/ And that matches the photo for the amounts. .5 ounces Campari, .5 ounces Conitreau, 1 ounce Bourbon, 1 ounce Applejack, 1 ounce Lemon juice. So 1 part each of the first two, and 2 parts each of the last three. Assuming .5 ounces is the measurement for a "part"
Thanks!
On the recipe here's my two-cents' worth: " “1 part: Campari, Cointreau. 2 parts: Bourbon whiskey, applejack, lemon juice” ought to mean "1 part: Campari [or] Cointreau. 2 parts: Bourbon whiskey [or] applejack [with some] lemon juice." The exact amount of lemon juice is left to us.
Interesting. We really need some clarification on this.
Love this all -- it's so fun to read the history and stories -- and I am definitely making Eve Cocktails this year!
You won’t regret it!
Thank you so much for sharing your family history and beautiful words and original recipe! You are a generous person! Happy Thanksgiving!
Thanks for the nice article and photos on Laird's! Regarding the Missouri Mule recipe, I think it's a fairly standard usage of ``parts" to specify a ratio, which you can use to produce as much or as little of the cocktail as you want. So, for example, a fairly generous single cocktail would use half an ounce each of Campari and Cointreau, and an ounce each of Laird's, bourbon, and lemon juice. Sounds worth trying sometime, although even at those measurements I might want to split it with someone. The Eve looks fun, too, for something less boozy. Cheers! Howard
But as you see, you’re supposed to combine the Campari and the Cointreau beforehand before you measure out a part. The same goes with the Laird’s, bourbon and lemon juice. So once you combined those two mixtures, do you do 1 ounce of the Campari blend and 2 ounces of the Laird’s bread? Also, in those two mixtures, what are the measurements? It’s not clear that it’s a 50-50 Campari- Cointreau blend. Nor is it clear that the apple jack and bourbon and lemon juice are an equal parts. In fact, nothing about this recipe is clear.
Sounds like a good idea for the recipe - we are going to have to try this one out on Thanksgiving!
Thank you for your generosity in sharing “lost” and loved recipes. We honor their origins! And Mary Kate, you and Robert set a beautiful table! Enjoy the repast. 🙌
I've seen Laird's Gin in stores before, but the sub-$10 price point and the poor reviews online have deterred me from adding yet another gin to my shelf. I once asked Lisa if they had thought of improving the gin and marketing it to bartenders, and she gave me a cold stare. I figured that they were running the stills in the off season akin to Pierre Ferrand making Citadelle after the April cut-off for Cognac, but it sounds like they're subcontracting stills in two states.