Insanely Good Midori Sour
Chaim Dauermann, mixologist at NYC’s Up & Up, is a man who seems to relish a good challenge. In his well-stocked bar, with all the fancy spirits anyone could ever want, he decided to reach for a bottle of Midori – and ended up making the best Midori Sour of all time.
Midori’s acid-green melon liqueur is the star, of course, but it’s the lime cordial that makes the drink sing. Dauermann uses Up & Up’s own house cordial, featuring lime oil and a touch of pisco. We’re big fans of B. G. Reynolds’ lime cordial, which has a great keffir-leaf flavor. Whatever you do, don’t use a brand that’s basically just corn syrup and green food coloring.
Dauermann uses Martin Miller’s Westbourne Strength Gin, a higher-proof gin that helps to keep the drink from being overly-sweet. You can use standard gin, but you may wish to pull back on the lime cordial just a bit.
- 1 part Melon liqueur
- 1 part Gin
- ¾ part Lemon juice
- ½ part Lime cordial
- ½ part Egg white or Aquafaba
- 1 piece Orange peel
Dry-shake all ingredients (except the orange peel) in a shaker without ice. Shake again with ice. Double-strain through a wire mesh strainer into a chilled cocktail or coupe glass. Express the orange peel over the drink and discard.
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- The Insanely Good Midori Sour at The Daily Meal
- The Totally Unironic Return of Midori by Kara Newman at Punch