Huelo’s Japanese Slipper

Patrick Kanongataa | Sydney

photo: Irjaliina Paavonpera
Japanese Slipper Cocktail

Huelo’s Japanese Slipper variation, labeled as a Midori Sour on their menu, brightens the original formula and adds complexity by cutting the melon liqueur with savory gin and replacing the Cointreau with aloe vera syrup, garnished with a Champagne air in truly hedonistic ’80s style.

Ingredients

Serving: 1

  • 1 1/2 ounces gin, preferably Hendrick’s
  • 1 1/2 ounces gin, preferably Hendrick’s
  • 3/4 ounce Midori
  • 3/4 ounce Midori
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 3/4 ounce aloe vera syrup (see Editor’s Note)
  • 3/4 ounce aloe vera syrup (see Editor’s Note)

Garnish: Champagne air (see Editor’s Note)

Directions
  1. Add all ingredients to a shaker with ice and shake.
  2. Strain into a cocktail coupe.
  3. Using a julep strainer, scoop the Champagne air onto the top of the drink.
Editor's Note

Aloe Vera Syrup
Combine aloe vera juice with sugar at a ratio of 2:1 over low heat, stirring until sugar is dissolved.

Champagne Air
1 cup Champagne
0.25 gram soy lecithin
Using an immersion blender, blend the mix until the lecithin powder has dissolved. When ready to serve, hold an immersion blender at the surface of the liquid to create bubbles.

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