Midori is making a triumphant return to respectable drinking culture! For many years it was relegated to the night club circuit being slopped together with badly produced sour mix! And really it’s not THAAAT surprising. Midori was, in fact unveiled in America at a party commemorating the cast of the film Saturday Night Fever at Studio 54 (in NYC) in 1978! That’s true. And so it being relegated to the night club scene is pretty on the nose. That said, Midori is a quality product. It is made with a mix of Melons one of which is the prized Yubari Melon which routinely are sold for upwards of a hundred dollars. It was first brought to market as ‘Hermes Melon Liqueur” IN 1964 butch changed it’s name to Midori (The Japanese word for Green) in 1978 and unveiled as such at the party I mentioned earlier. It is now made by Suntory and is manufactured not just in Japan but also in Mexico, The United States and France. The French version is sweeter than the original Japanese.
This Particular Midori Sour recipe was created by New York Barman John deBary who is known for taking complicated drinks and creating very pleasing and simplified recipes for them.
Here’s links to the tools I use in this episode:
Barfly Vintage Black Shaking Set
Barfly Hawthorne Strainer (Gun Metal)
Barfly Fine Strainer
Barfly Measuing Cup Jigger
Libbey Footed Rocks Glass
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Three-Ingredient Midori Sour
Ingredients
- 2 oz Midori
- 1 oz Lime Juice
- Egg White
Instructions
- Add ingredients to tin
- Add large rock of ice and shake for 20-30 seconds to create a nice foam
- Strain into chilled glass
