About a week ago, a friend snapped this picture of two Midori Sours which had been ordered at the bar where I work:
Everyone I know hates the idea of Midori Sours, and that’s mostly because they’re afraid of two things— getting too much of the liqueur and also having to drink packaged sours mix.
And those are understandable apprehensions. If you’re more used to sipping spirits straight or imbibing bitter cocktails like the Negroni or shooting Fernet-Branca, then the idea of Midori liqueur and sours mix will probably make you shudder.
When I saw the above photo on Instagram though, it sparked something in me — is the Midori Sour beyond saving? Can it be modified for the more discerning cocktail drinkers of the world?
Jeffrey Morgenthaler has had great success in updating other drinks like the Amaretto Sour and the Grasshopper for his bars, and realize that I’m not Jeffey Morgenthaler. But still, Midori tastes alright on its own (if you like melon). And also, a sour doesn’t have to use packaged sours mix.
So with all these thoughts floating around in my head, I figured I’d at least try drinking a Midori Sour or two this week. I mean, it’s probably been years since I even tastes the liqueur. And we actually go through quite a bit of it at the bar. There’s one guy who comes in who likes it in his margaritas, and that’s honestly a pretty taste way to have it.
What follows is my first attempt at updating the basis Midori Sour. I hope to try at least a couple more variations of this throughout the week:
•1 oz Laird’s Applejack
•1 oz Midori
•1 oz lemon juice
Shake all ingredients over ice ans strain into a chilled cocktail glass. Garnish with a cherry.
This was an okay drink. The apple came through more than I had wanted it too, but friends who sipped it said that they wouldn’t have been able to identify the flavor as apple — as it paired well with the melon in the Midori.
This actually tasted pretty much like a regular Midori Sour. But it also tasted like an Apple-tini. I was happy that the full ounce of lemon didn’t make it too tart, but the drink still lacked some sort of body and mouthfeel that the sours mix must give it.
Thoughts for future experiments? Maybe trying it again with egg white. Maybe trying it again with Gomme Syrup.