How to make a midori sour

As a sweet liqueur, Midori is usually the foil to sour in a variety of mixed drinks. Midori is delicious with a variety of tart juices such as lemon, lime, orange, and pineapple and is a favorite of cocktail-lovers with a sweet tooth.

A sour is a traditional family of mixed drinks. Sours are mixed drinks containing a base liquor, lemon or lime juice, and a sweetener (simple syrup or orgeat syrup). Egg whites are also included in some sours.

In my humble opinion, the Midori Sour is the greatest mixed drink of them all. Admittedly, it’s a “girly” drink (think of a green apple Jolly Rancher), but that’s only if you subscribe to outmoded notions of gender roles. If you don’t subscribe to the rigid prescriptions of antiquity, then it’s a damn good drink.

MELON LIQUEUR, COMMERCIALLY BOTTLED — UNOPENED OR OPENED

The answer to that question is a matter of quality, not safety, assuming proper storage conditions – when properly stored, a bottle of melon liqueur has an indefinite shelf life, even after it has been opened.

Midori begins with a neutral grain spirit base that is infused with Japanese yubari and musk melon in Japan. This base spirit is shipped to Mexico and France for finishing.

Midori is a Japanese word that expresses the color of shoots, young leaves, or whole plants. It also is used for representing forests, nature or the environment. In this sense, “green” is the same as the present Japanese “midori“. In kanji characters, midori is represented as “緑”, “碧” or “翠”.

It’s very sweet, and the melon flavor is recognizable but not bold.

The brainchild of Yuki Kanazawa and chef Fumiyoshi Iwasaki, Izakaya Midori delivers a vegan version of Japanese favourites, with everything from ramen to katsu, karaage curries and gyoza all creatively reimagined with a carnivore-fooling plant-based spin.