Treat The Family To Lost Trail Days 2020

For years, people visited the Louisburg Cider Mill Country Store, knowing about our famous cider and lemonade, but had no idea that we made our own Lost Trail Root Beer.

Our Lost Trail Days are an annual event dedicated to the delicious history of our line of flavorful sodas. The event is totally free and is a fun, family-friendly event that explains our history and process of making soda from start to finish.

This event is only hosted twice per year. Don’t miss out!

Lost Trail Days

June 20 & July 18

9 am – noon

Maximum 15 people per tour

RESERVE

History of Lost Trail Soda

Our Lost Trail Soda is crafted the old fashioned way. Inspired by the travels of Joe Marshall, the great-great-grandfather of Shelly Schierman, one of our founders, Louisburg’s Lost Trail Craft Sodas are brewed right here at the Cider Mill bottling plant. Our draft style, the micro-brewed process ensures smooth and creamy authentic old fashioned flavor.

The Lost Trail line started with one soda: Root Beer. According to family folklore, the original recipe (which we still use today) was inspired by the very first formula for root beer, which Joe Marshall experienced along the Santa Fe Trail in 1848.

Our delicious Lost Trail Root Beer was such a favorite that it wasn’t long before other Lost Trail soda flavors “hit the trail”. Today, we have an extensive line of delicious flavors that everyone will love, like:

  • Root Beer
  • Diet Root Beer
  • Sarsaparilla
  • Strawberry Cream
  • Orange Cream
  • Ginger Brew
  • Black Cherry
  • Sugar Cane
  • Cream Soda

See Our Process in Action

During Lost Trail Days, we give our customers an opportunity to see how we make our craft soda, where we make it, and taste all the flavors. We use a micro-brew, draft style method that ensures an old fashioned tasted and a high-quality product. And during Lost Trail Days, you can see it in action.

If you’ve never enjoyed the old fashioned flavorful qualities of these beverages, a delicious experience awaits you!

Here’s what you receive when you RSVP for Lost Trail Days:

  • History lesson of Lost Trail Soda
  • Demonstration of how it’s made
  • Delicious 9-flavor flight: Root Beer, Dt. Root Beer, Sarsparilla, Strawberry Cream, Orange Cream, Ginger Brew, Black Cherry, Sugar Cane, and Cream Soda

This year, we are limiting our free Lost Trail Days event to just 15 people per tour to protect our employees and our guests. Because of this, we are not accepting any walk-ins, and families and groups must reserve their spot beforehand by either calling 913-837-5202 or sending an email to info@louisburgcidermill.com with a time and date preference.

Reminder: This event is totally free! Just reserve your spot!

We can’t wait to share our tasty history with you!

Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

Do not wait until fall to try this sweet treat! Made from scratch apple cider cupcakes with brown sugar cinnamon buttercream frosting will have everyone wanting dessert first.

 

Cupcakes:

2 Eggs

1 2/3 C All-Purpose Flour

1 C. Louisburg Apple Cider

2/3 C Sugar

1/2 C. Unsalted Butter, softened

2 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

Frosting:

1 C. Softened Butter

3 C. Powdered Sugar

1/2 C. Brown Sugar

1 tsp. Cinnamon

2 Tbs. Milk

1 tsp. Vanilla

Cupcakes:

Cream together butter  and sugar with mixer. Add the eggs and vanilla and mix until fully combined. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients into the butter/sugar/egg mixture, alternating until mixed completely. Line cupcake tin with liners. Fill cupcake liners 2/3 full and bake at 350 degrees for 17-19 minutes or until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add  powdered sugar and mix until blended. Add milk until you reach desired consistency (add more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with apple slice, if desired. Store cupcakes in an airtight container at room temperature.

 

Apple Tea

Spice up your tea by adding our apple cider, honey and Olde Tradition Spice mulling spice.

1 C. Water

2 bags of Olde Tradition Spice mulling spice

2 individual Black Tea bags (can use English Breakfast, Chai or Green Tea)

1 C. Louisburg Apple Cider

2 Tbs. Honey

Boil water to steamy hot. Add apple cider and Olde Tradition Spice mulling spice bags and tea bags. Allow to steep for 4 minutes or to taste. Stir in honey and enjoy.

Beef & Rice Casserole

This is sure to be a new family favorite – with a twist  on traditional!

1 – 1 1/2 lb. Hamburger

2 cans of Cream of Chicken Soup

1 C. Instant Rice, uncooked

1 C. Louisburg Apple Cider

1 small Onion, chopped

1 C. Cheddar Cheese, shredded

Crushed Potato Chips or Bread Crumbs (optional)

 

Fry hamburger and onion until done. Cook rice and apple cider in the microwave for 5 minutes. Mix hamburger and rice together. Place in 9″ baking dish, sprinkle cheese and bread crumbs on top. Bake for 30 minutes at 350 degrees.

You can substitute 3 cups of chicken or turkey instead of the hamburger.

Wild Rice-And-Cider-Cranberry Pilaf

  • 3 tbsp. olive oil, divided
  • 1 small cinnamon stick

  • 2 large cloves garlic, 1 smashed and 1 chopped

  • 2 c. wild rice blend

  • 1/2 c. Louisburg Cider Mill

  • Kosher salt and freshly ground black pepper

  • 1/2 c. dried cranberries

  • 2 onions, chopped

  • 2 tbsp. white wine vinegar

  • 1/4 c. chopped fresh flat-leaf parsley

  • 4 scallions, chopped

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add cinnamon and smashed garlic. Cook until fragrant, about 1 minute. Add rice and toss to coat. Add Louisburg Cider Mill Apple Cider and 2 1/2 cups water. Season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes, adding cranberries during the last 10 minutes of cooking.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and beginning to brown, 18 to 20 minutes. Add chopped garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in vinegar and parsley.

Add scallions and onion mixture to rice and toss to combine.