1 jigger Applejack (1 oz Laird's)
Juice 1/2 Lemon (1/2 oz)
1 barspoon Cointreau (1/2 oz)
(1/4 oz Simple Syrup)
1 dash Angostura Bitters
Shake with ice and strain into a rocks glass with fresh ice. Garnish with an orange twist.
Two Saturdays ago, we began the cocktail hour with a drink, the M. and St. L., from Ted Saucier's Bottom's Up. The recipe was attributed to Lucian C. Sprague who was the chairman of the Minneapolis & St. Louis Railway. I had probably skipped over the drink before because the recipe comes off as rather tart; however, I have gotten used to tweaking recipes from my forays into Pioneers of Mixing at Elite Bars: 1903-1933. Therefore, I upped the Cointreau from an eighth of an ounce to a half an ounce. Even with equal parts of lemon juice and orange liqueur, it was still rather tart; perhaps, the aggressive Fighting Cock Bourbon played a roll here. To each drink, I added a quarter ounce of simple syrup which seemed to get the balance in the right ball park.