This riff on the disco-era Midori Sour is a bestseller at Kumiko’s basement whiskey and shochu bar. Layers of bright melon and lemon curd contrast with the earthy shochu, which brings structure and complexity. Momosé describes the modernized drink as “playful and fun, and yet still decidedly adult.”
How to Make a Midori Shochu Sour
Courtesy of Julia Momosé, Kumiko, Chicago, Illinois
Ingredients
1 ½ ounces shochu (Momosé recommends Mizu green tea shochu, or a rice-based shochu if green tea shochu is unavailable)
1 ounce Midori liqueur
½ ounce lemon juice
½ ounce lime juice
½ ounce simple syrup
Club soda, to top
Melon ball, to garnish
Instructions
In a shaker tin, combine the shochu, Midori, citrus juices and simple syrup. Dry shake (no ice) to aerate. Pour the mixture over ice in a highball glass. Top off with a splash of club soda. Carefully slide a spoon down the side of the inside of the glass and scoop upward to nuzzle the ice up, allowing the ingredients to come together. Top with ice as needed. Garnish with melon ball.
This article originally appeared in the April 2024 of Wine Enthusiast magazine. Click here to subscribe today!
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The post This Modern Take On the Midori Sour Packs a Playful Punch appeared first on Wine Enthusiast.
