By michael vivar
Midori is a relative newcomer to the world of alcohol brands. It's a melon-based drink that was first released by Japan's largest distillery, Suntory, as "Hermes Melon Liqueur" in 1964.
In the 1970s, a wave of Japanophilia swept the United States. This led to the debut of the melon liqueur, now christened, "Midori" after the Japanese word for "green" at the (in)famous New York City club, Studio 54.
Midori's popularity waned when drinkers preferred craft cocktails and single malt whiskeys. Now, younger bargoers seek out less potent drinks. Midori sours fit the bill. Here is the classic recipe and three other Midori cocktails.
2 ounces Midori 1/2 ounce vodka 1 ounce fresh lime juice 1 ounce fresh lemon juice Club soda
Pour Midori into an ice-filled Collins glass. Add vodka, lime juice and lemon juice. Stir three times so a distinct layer of Midori remains on the bottom. Top with club soda.
1/2 ounce coconut rum 1/2 ounce crème de banane 1/2 ounce Midori 1/2 ounce pineapple juice Whipping cream
Combine coconut rum, crème de banane, Midori, pineapple juice and whipping cream in an ice-filled cocktail mixer. Shake vigorously. Strain into shot glass. Recipe can be scaled up to make a cocktail rather than a shot.
1 ounce Midori 1 ounce triple sec 1 ounce fresh lemon juice
Combine Midori, triple sec and lemon juice in an ice-filled cocktail mixer. Shake vigorously. Strain into a martini glass.
2 ounces Midori 1 ounce vodka Fresh-squeezed orange juice Fresh-scooped honeydew ball, optional
Combine Midori and vodka in an ice-filled cocktail mixer. Shake vigorously. Strain into a coupe glass. Top off with orange juice. Garnish with honeydew ball, if available or desired.