Show Me State

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Cocktail History

The Show Me State is a modern cocktail that was created by Robert Sachse at 151 in New York City, New York. Named for the nickname given to the state of Missouri where Sachse originally lived, it started out as a variation of the Jungle Bird that eventually became this refreshing slushie-style drink that’s made with mezcal mixed with lots of citrus and simple syrup.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Orange Curaçao: This is a liqueur made with bitter orange peels, brandy or distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, rich citrus flavor.

Orange Juice: This is the liquid extracted from the flesh of ripe oranges that has a light, sweet citrus flavor and pale orange color.

Mezcal: This is a spirit made in Mexico with fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Lime Wheel: This is a lime slice that has been cut into a circular shape.

Brands I Used

• 🔗 Naranja Orange Liqueur
• 🔗 Ilegal Mezcal Joven
• 🔗 Liber & Co. Classic Pure Cane Gum Syrup

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Cutting Board: This is a flat, durable kitchen surface made from materials like wood or plastic that’s used for slicing ingredients and preparing garnishes.

Paring Knife: This is a small kitchen knife with a narrow, sharp blade that’s used for peeling fruit and trimming garnishes.

Electric Citrus Juicer: This is a kitchen appliance with a motorized reamer that’s used for quickly extracting juice from citrus fruits.

Fine Mesh Strainer: This is a mesh metal strainer with a tightly woven bowl and handle that’s used for straining out small ice shards and other solids while pouring cocktails from a shaker or mixing glass.

Measuring Cup: This is a kitchen tool with a handled cup and marked volume measurements that’s used for accurately measuring and pouring liquid ingredients.

Blender: This is an electric kitchen appliance with rotating blades that’s used for blending, puréeing, and emulsifying ingredients.

Cocktail Pick: This is a small, slender skewer made from metal, wood, or bamboo that’s used for holding cocktail garnishes in place.

Highball Glass: This is a tall, slim glass that’s used for serving mixed drinks made with a larger proportion of non-alcoholic mixers.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 OXO Good Grips 2-Piece Cutting Board Set
• 🔗 OXO Good Grips 3.5 Inch Paring Knife
• 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
• 🔗 Barfly Silver Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 Ninja UltraCrush Professional Blender
• 🔗 AhfuLifeAmerican Flag Cocktail Pick Set

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light yellow color

• Aroma: Faint citrus aromas

• Taste: Prominent flavor of sweet orange with touches of earthy mezcal

• Finish: Light smoky agave notes

Kendall’s Take
“When I first made this cocktail, we were in the middle of an unseasonably hot stretch here in Wisconsin, so a frozen drink was exactly what I wanted. The Show Me State absolutely hit the spot. Even with an atypical mezcal base, it comes across as bright, refreshing, and incredibly easy to sip thanks to its icy, blended format. It’s the kind of cocktail that belongs by the pool or at a backyard cookout, and I could easily see myself reaching for one on a sweltering Fourth of July afternoon.”

Recipe

This cocktail recipe was found in the book The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.