WITH LOVE FROM JAPAN: MIDOURI WHISKY SOUR
While in Tokyo a couple of years ago, I walked into Bar Helissio for an afternoon tipple. One of the bartenders greeted me with a smile and asked which drink I'd like. "Something refreshing," I replied. A few minutes later, the bartender presented a bright green cocktail – Midouri Whisky Sour – served up in a coupe glass. It was simply delightful.
Haven’t heard of Midori before? Well, it is a neon green, sweet, muskmelon-flavoured liqueur crafted by the Japanese distiller, Suntory. In 1978, Midori was launched at a star-studded party in New York City’s Studio 54. In 1981, it became a back-bar staple with 100,000 cases produced worldwide. Eventually, production was shifted to Mexico. In 2001, its sales exceeded 250,000 cases. Today, Midori is available in over 30 countries and is favoured mostly by young drinkers. Midori is used as a core mixing ingredient in cocktails like Midori Margarita, Melonball, and Midori Sour.
In the Midouri Whisky Sour, the acidity of the limes and lemons balances the sweetness of Midori. Due to the lower alcohol content of the liqueur, I prefer adding some Maker’s Mark or Jack Daniel’s for a tantalizing twist. The addition of Sprite completes the drink by adding a slight fizz to it, but you can replace it with club soda if you think it’s too sweet for you.
- 3 tbsps. of Midori
- 2 tbsps. of whisky
- 2 tbsps. of lemon juice
- 1 tbsp lime juice
- 1 tbsp simple syrup
The ProcessTake an ice-filled shaker, add the whisky, Midori, lemon juice, lime juice, and simple syrup and shake vigorously. Once done, strain into the glass over ice and add a dash of Sprite. Garnish it with a maraschino cherry or two and your Midouri Whisky Sour is ready. Cheers!
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