Reconstructing one of the Bar World Most Iconic Guilty Pleasures!
For those of you who don’t know, Midori made it’s debut about four decades ago at the iconic New York Disco Nightclub Studio 54. According to the blog PUNCH it made it’s debut in the United States at the after party of film Saturday Night Fever where the cast and crew drank “Japanese Gin & Tonics.”
The liqueur was previously known as Hermes Melon Liqueur in Japan where it was created but when deciding to launch in the US parent company Suntory renamed it “Midori” the Japanese word for “green.” Midori really slipped in popularity when the focus on cocktails pulled away from club culture and the focus was back on reconstructing classic cocktails and the use of fresh ingredients. But Midori has made a come back mostly due to Suntory reformulating it to be less chemical (it does still have them) and less sweet. Since then bartenders who generally shied away from Midori have been making some great cocktails with it. And today’s video is just one of them. Hope you guys enjoy the drink!
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Here’s Links To The Tools I use in this episode:
Barfly Shaking Set (Gold)
Barfly Hawthorn Strainer
Barfly Measuring Cup Jigger
Footed Rocks Glass
Midori Sour
Ingredients
- 1.5 oz Mezcal Espadin
- .75 oz Midori
- .5 oz Yuzu Juice
- .5 oz Pineapple Juice
- .25 oz Simple Syrup
Instructions
- Add ingredients to tin
- Crack an egg and separate the yolk from the egg white, add egg white to second tin
- Combine Tins
- Dry shake for 30 second
- Add Ice to Tin and shake for 10-12 Seconds
- Strain into chilled glass (double strain if the ice cracked)
