No one is going to try to convince you that the Midori Sour is a serious drink—it’s a hanger-on from the brightly hued 1970s, with as much gravity as a Bee Gees song. But who cares? Made with neon green Midori (a Japanese liqueur flavored with muskmelon—a honeydew-esque fruit), vodka, citrus juices and soda water, it’s as fun to look at as it is to sip. Though the Midori Sour was not the most celebrated Midori cocktail created with the spirit first launched in 1978 (that would be The Universe, which won first prize at the United States Bartenders’ Guild competition that year), it has proven to be the Midori cocktail with the most staying power. That’s probably due to its simplicity and its striking, neon green hue. Recently, some bartenders like Chaim Dauermann of NYC’s Up & Up have started including craft versions of the Disco Era cocktail on their menus, proving that the bright and bubbly drink still has a lot to offer to the cocktailing world.
Before you start playing with your own Midori Sour variations, make sure you master the classic recipe, which is very easy to do. Made with both lime juice and lemon juice (the fresher the better), It’s sweet, sour and a downright delicious way to kick off a night. Plus, it looks great. We guarantee it’ll have you stayin’ alive, stayin’ alive, all night long.
Mix it Up
If you’re willing to work for the best Midori Sour you’ll ever have, check out our recipe for DIY Midori. Made with cantaloupe, green apples and lots of watermelon Jolly Ranchers (we told you not to take this drink too seriously), it’ll instantly up the craft cred of your Midori Sour.
The Blue Hawaii wasn’t named after the Elvis movie, like you might expect. In fact, the drink predates the film by four years. Bartender Harry Yee created the cocktail in 1957 while he was working at the Hilton Hawaiian Village in Waikiki. A Bols sales representative came to Yee asking for a drink made with the company’s blue curaçao liqueur...