Cure the Monday blues with a fresh and floral Midori Sour created by Bar Manager Ed Parowski.
Created for the program of Charlotte, North Carolina based Mizu, the Midori Sour is a stunning cocktail that challenges Midori’s reputation as an overly sweet club drink.
The two main flavors within this cocktail both hail from Japan: muskmelon and yuzu. Parowski notes that he uses both yuzu juice and Fever Tree Yuzu soda to help capture the full flavors of the fruit. Most bottled yuzu fails to highlight the distinctive notes from the peel, which makes the blend of the two ingredients important.
Mizu Midori Sour
Created by Bar Manager Ed Parowski, image by Andrew Cebulka
- 1 1/2 oz. Preferred choice of vodka
- 1/2 oz. Midori melon liqueur
- 3/4 oz. fresh pineapple juice
- 1/4 oz. yuzu juice (bottled)
- Fever Tree yuzu-lime soda
- cherry for garnish (Amarena Toschi or Luxardo)
Preparation: Stir together vodka, Midori melon liqueur, pineapple juice, and yuzu juice in a tall Collins glass with ice. Top with Fever Tree yuzu-lime soda. Garnish with cherry.