Tag Archives: APPLEJACK

Modified Midori Sour #2

Earlier in the week I posted about a friend who took a photo of two Midori Sours at the bar where I work.

That photo, and the conversation sparked, spurred me to try and modify the classic Midori Sour. That first post can be read by clicking here.

Everyone I know hates the idea of Midori Sours, and that’s mostly because they’re afraid of two things— getting too much of the liqueur and also having to drink packaged sours mix.

In my first attempt at modifying the drink, I added in Applejack with the Midori and lemon juice.

The addition definitely made for a different and even tasty drink, but it was too different — it didn’t feel like a Midori Sour any longer.

What follows is another attempt at updating the basis Midori Sour:

Modified Midori Sour #2 

 

Ingredients:

•2 oz Midori
•1 oz lemon juice
•1/2 oz Contratto Apertif orange bitter liqueur (or Aperol)

Preparation:

Shake all ingredients over ice ans strain into a chilled cocktail glass. Garnish with an orange wedge.

Results:

Again, thus was just an okay drink. It was more like a Midori Sour than my first attempt, but it was too sweet. I think the orange flavor worked nicely, but I need to change the proportions.

Advertisements

Leave a comment

Filed under BRANDS, LIQUEURS, MODIFIED DRINKS, Uncategorized

Modifying The Midori Sour #1

About a week ago, a friend snapped this picture of two Midori Sours which had been ordered at the bar where I work:

  

Everyone I know hates the idea of Midori Sours, and that’s mostly because they’re afraid of two things— getting too much of the liqueur and also having to drink packaged sours mix.

And those are understandable apprehensions. If you’re more used to sipping spirits straight or imbibing bitter cocktails like the Negroni or shooting Fernet-Branca, then the idea of Midori liqueur and sours mix will probably make you shudder.

When I saw the above photo on Instagram though, it sparked something in me — is the Midori Sour beyond saving? Can it be modified for the more discerning cocktail drinkers of the world?

Jeffrey Morgenthaler has had great success in updating other drinks like the Amaretto Sour and the Grasshopper for his bars, and realize that I’m not Jeffey Morgenthaler. But still, Midori tastes alright on its own (if you like melon). And also, a sour doesn’t have to use packaged sours mix.

So with all these thoughts floating around in my head, I figured I’d at least try drinking a Midori Sour or two this week. I mean, it’s probably been years since I even tastes the liqueur. And we actually go through quite a bit of it at the bar. There’s one guy who comes in who likes it in his margaritas, and that’s honestly a pretty taste way to have it.

What follows is my first attempt at updating the basis Midori Sour. I hope to try at least a couple more variations of this throughout the week:

Modified Midori Sour #1 

Ingredients:

•1 oz Laird’s Applejack
•1 oz Midori
•1 oz lemon juice

Preparation:

Shake all ingredients over ice ans strain into a chilled cocktail glass. Garnish with a cherry.

Results:

This was an okay drink. The apple came through more than I had wanted it too, but friends who sipped it said that they wouldn’t have been able to identify the flavor as apple — as it paired well with the melon in the Midori.

This actually tasted pretty much like a regular Midori Sour. But it also tasted like an Apple-tini. I was happy that the full ounce of lemon didn’t make it too tart, but the drink still lacked some sort of body and mouthfeel that the sours mix must give it. 

Thoughts for future experiments? Maybe trying it again with egg white. Maybe trying it again with Gomme Syrup.

Leave a comment

Filed under BRANDS, CUSTOMER PHOTO, LIQUEURS, MODIFIED DRINKS

Missouri Mule

Missouri became the 24th state in the Union on Aug. 10, 1821.

Years later, bartender Joe Gilmore created the Missouri Mule for President Harry S. Truman. The drink commemorates Truman’s homestate of Missouri.

IMG_0562.JPG
(Photo from the web)

What’s interesting about this cocktail is that it doesn’t have the one ingredient typically associated with “Mule” cocktails, which is ginger beer.

Instead, this drink takes the “Mule” portion of its name from the fact that the mule is the state of Missouri’s official animal. Plus, Truman was a Democrat (and that party’s animal is the donkey — which is the product of a mule and horse).

Joe Gilmore has a number of cocktails credited to his name. But this post is specifically about the Missouri Mule.

You can also find a variation of the recipe in ounces online at Kindred Cocktails.

Ingredients
•2 parts Bourbon
•2 parts Applejack
•2 parts Lemon juice
•1 part Campari
•1 part Cointreau

Preparation
Combine with ice, shake and strain into a chilled cocktail glass.

Google the phrase “Missouri Mule” and you’ll find another drink with the same name, but a different recipe — gin, lemon juice and creme de cassis.

Still, this bourbon recipe from Joe Gilmore seems to outpace the gin variation 5 to 1.

Leave a comment

Filed under BOURBON, COCKTAIL CALENDAR, COCKTAIL HISTORY, COCKTAIL RECIPES, HISTORY