Dope Ass Midori Sour

Caer Maiko, DrinkWell | Austin

photo: Jessica Attie
Midori Sour

“The Midori Sour and the Lychee Martini are probably the only ‘Asian’ drinks the average consumer can think of,” says Caer Maiko, adding “we have to acknowledge the history we are coming from, but we wanted to elevate the experience and flavors.” She achieves this by leaning on fresh melon and cucumber pureé alongside gin, Midori melon liqueur and, to boost the traditional Asian flavors, a barspoon of baijiu and a few dashes of yuzu extract.

Ingredients

Serving: 1

  • 1 dash saline solution
  • 1 dash saline solution
  • 4 dashes yuzu extract
  • 4 dashes yuzu extract
  • 1/2 ounce lime
  • 1/2 ounce lime
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1 ounce Midori melon liqueur
  • 1 ounce Midori melon liqueur
  • 1 ounce gin, preferably Hendrick's
  • 1 ounce gin, preferably Hendrick's
  • 1 ounce Honeydew-cucumber pureé (see Editor’s Note
  • 1 ounce Honeydew-cucumber pureé (see Editor’s Note
  • 1 barspoon baijiu
  • 1 barspoon baijiu
  • 1 barspoon manzanilla sherry
  • 1 barspoon manzanilla sherry

Garnish: paper straw, maraschino cherry

Directions
  1. Combine all ingredients in a mixing tin and shake with crushed ice.
  2. Pour into Chinese style to-go box.
  3. Top with more crushed ice.
  4. Garnish with paper straw and maraschino cherry.
Editor's Note

Honeydew Cucumber Pureé:
Blend the fruit of 3 Honeydew melons (skinned and de-seeded) and 1 large cucumber.

Tagged: midori, midori sour

Drink with us.

Get our freshest features and recipes weekly.