Midori sour, the green cocktail that does not go unnoticed!
Midori Sour, a refreshing and moderately alcoholic cocktail
The Midori Sour is a cocktail that certainly stands out for its fluorescent green colour and also for its fruity and refreshing taste. This is the ideal summertime cocktail, especially when served as an evening pre-dinner aperitif. It is fairly light as well.
Essentially, the alcohol content is provided by Midori, a unique liqueur that comes from Japan rather than a well-known distillery in the West. Japan has a totally different tradition from ours when it comes to producing alcohol.
Midori is a melon liqueur that is low in alcohol (around 20 percent) and sweet in taste. For this reason, although it can be drunk alone, it is normally used for the production of cocktails, especially in those where the presence of lemon juice is required (as in this case). It can be included among sweet alcoholic cocktails.
The name Midori derives from the Japanese “midoriiro,” which means bright green. The liqueur was invented by an Osaka company way back in 1971, so it already has a long history. I believe it is one of the few green cocktails that is not prepared with mint.
Recipe midori sour ricetta
Preparation midori sour ricetta
- Squeeze the juice from a lime or lemon and filter it. The cocktail is prepared directly in the glass.
- Add the ice and all the other ingredients, and mix gently.
- Garnish with a maraschino cherry and a slice of lime. Enjoy your drink!
Ingredients midori sour ricetta
- 45 ml of Midori
- 60 ml of sweet and sour mix
- 30 ml of lime or lemon juice
- soda to lengthen
- to taste ice
- slices of lime for garnish
Midori sour: a green drink that exceeds our expectations
As regards the Midori Sour, we are talking about a cocktail that I really appreciate; in fact, it is ideal if you are looking to impress your guests, first with its striking visual impact (which is influenced by its colour) and then with its pleasant taste.
The recipe is really simple because it consists of simply combining the ingredients. Additionally, you can choose a more or less acidic sweet and sour flavour to lessen its sweetness based on your demands.
If necessary, you can also prepare a more alcoholic version, which consists of raw vodka.
Among the many spirits that can be integrated, this type of vodka is ideal, as its “almost neutral” flavour suits the hints of Midori cocktails. I personally discovered the Midori drink some time ago, when it was proposed by our Paolo Scaglia for the inauguration of the Academy of the World of Intolerants.
It was a surprise for us, given that we always rely on his ability to improvise and choose truly unique recipes. Since then, I have been preparing this type of cocktail every time I need a fresh, light drink with a great visual impact.
What is sweet and sour?
Among the few ingredients that the midori cocktail requires, sweet and sour stand out. This name will mean nothing to many of you; in fact, it is a basic preparation of cocktails, a common heritage of bartenders around the world but little known outside of this context. It is a concoction made mostly of lemon juice and sugar syrup. Its function is to provide sweetness to beverages while maintaining their flavour and harmony.
This is precisely the role it plays in the Midori cocktail recipe. When talking about Midori-based cocktails, you need to pay attention to the sweet element.
There are several kinds of sour and sweet, anyway. As long as you are aware of the organoleptic-level impacts and consequences of each, you are free to select your favourite.
The alternatives are given by the classic type, which consists of one part of syrup and one part of lemon juice; the “rich” type, which consists of two parts of syrup and one part of lemon juice; and the “acid” type, which consists of one part syrup and two parts lemon juice.
You can prepare the sweet and sour syrup at home using the “classic” syrup recipe (for example, the one made from maceration liqueur). Or you can opt for the quickest way by buying it ready-made. There are sweet and sour syrups of all kinds on the market, often enriched by some “acids,” such as citric, malic, and tartaric acid.
The balancing contribution of lemon
The key to the midori cocktail’s success is lemon, or more specifically, lemon juice. As previously said, it serves as a counterbalance in all cocktails. The cocktail would be too sweet without its “acidifying” effect, making it unpleasant to the tongue. Obviously, to use lemon juice, you will first have to filter it in order to avoid contrasts in texture with the other ingredients (soda and midori).
Lemon juice also adds nutritional depth to the recipe. Basically, it contains a lot of vitamin C, potassium, antioxidants, and the famous citric acid.
Interestingly, antioxidants have an anti-tumour effect because they can combat free radicals, potassium improves blood circulation, and vitamin C supports the operation of the immune system.
As far as calories are concerned, you don’t have to worry about anything; in fact, the caloric intake of lemon juice, like that of all citrus fruits, is truly negligible.
How much soda should be used in the Midori Sour?
You should modify the soda you use in the Midori Sour cocktail to suit your taste. Add a lot of soda if you’re looking for a very light and somewhat diluted cocktail. Add a little less if you want a flavorful, full-bodied drink.
In regards to this, a distinction must be made between soda and tonic water, since they are often considered synonymous. A false belief regarding the preparation of the Midori Sour can have important consequences.
Soda is simply effervescent water that is partly tasteless. Tonic water, on the other hand, is also very effervescent but has a slightly bitter taste. A pleasant flavour, of course, but which has very little to do with the Midori Sour. Therefore, based on your tastes, you can abound with soda, as long as it is real and not similar to regular tonic water.
How to prepare the Midori sour cocktail
The Japanese liqueur made from melon is ideal for making straightforward drinks or classic cocktails with a unique twist.
I promise that this green beverage will give your cocktail a surprising twist. The “sweet and sour” component, which is sweetened lemonade, is as easy as squeezing 500 millilitres of lemon or lime juice, adding 250 grammes of sugar, diluting with an additional 250 millilitres of water, bottling, and using as needed.
If Midori isn’t available, you can simply substitute it with any other alcoholic beverage that tastes like melon. If you create new recipes with this liqueur, please let me know!
Midori in the kitchen
Midori can also be used in the kitchen to add a fruity and distinctive flavour to a variety of savoury and sweet foods. Here are some suggestions for utilising Midori in the culinary arts:
- Cocktails and Drinks: Let’s start with the classic use. You can prepare cocktails such as the “Midori Sour,” the “Midori Margarita,” or the “Midori Martini.” Midori adds a delicious melon flavour to your alcoholic drinks.
- Marinades for Meat and Fish: Midori can be used as an ingredient in marinades for meat or fish. Mix Midori with other ingredients like lemon juice, olive oil, garlic, and herbs to create an aromatic, fruity marinade.
- Sauces and Glazes: Use midori as the primary ingredient in sauces and glazes for dishes that include chicken, fish, or beef. Midori can be reduced in a saucepan with honey or sugar to make a sticky, sweet glaze.
- Sorbets and Ice Creams: Midori can be added to sorbet or ice cream recipes for a fruity, lively flavor. Simply mix it with the other ice cream base ingredients before freezing.
- Dessert Sauces: Make sauces for desserts, such as cheesecake or ice cream, by mixing Midori with powdered sugar and cream. This sauce can be poured over dessert to add a melon twist.
- Smoothies and Milkshakes: Add a moderate amount of Midori to your smoothies or milkshakes for a pop of melon flavor. Combined with fresh fruit or yoghurt, it can give a special touch to these drinks.
- Fruit Salads: A small amount of Midori can be sprinkled over a fresh fruit salad to add a melon flavour and touch of sweetness.
- Salad Dressings: Experiment by adding a small amount of Midori to your salad dressings for a pop of flavour and colour.
- Granitas: You can create Midori granitas by mixing the liquor with water and sugar, then freezing the mixture. Fill glasses with this grainy mixture for a refreshing dessert.
Remember that Midori is alcoholic, so when using it in cooking, consider that the alcohol may not completely evaporate during cooking. Therefore, it is important to use it in moderation and keep in mind the sweet, fruity flavour it adds to your recipes.
Midori sour: which ingredients to use to replace the sweet and sour syrup
The midori sour, at least in the version I present to you here, relies on the contribution of sweet and sour, a mix of syrup and lemon juice. It is precisely this last ingredient that guarantees it an acrid character, which, in my opinion, enhances the cocktail in an exceptional way.
You might, however, disagree and urge a different course of action. You can use a traditional syrup in this situation, which is made solely of sugar and water, or you can use an “enhanced” syrup, which omits lemon juice.
In the first instance, all that needs to be done is “simmer” the sugar and water until the mixture reaches the proper density. Recall that the ratio needs to be 1.5 to 1 in favour of water.
In the second scenario, you are allowed to choose the flavouring component. In addition, I suggest blending everything after adding a spice, an aromatic herb, or even a flower during preparation. Although cardamom is one of the best spices to use when preparing confections, lavender and violets are equally fine.
Midori and vodka, an ultra-alcoholic variant
Midori is suitable for the preparation of numerous cocktails. There are many variations of the midori sour. One of these features vodka as the main ingredient. Even at twenty percent alcohol content, the midori is not classified as a highly alcoholic drink. It’s actually not as alcoholic as our limoncello.
For this reason, there may be a need for other ingredients to make the drink stronger. One of these is vodka, which can be used to make cocktails in addition to being commonly consumed in its raw state. It has a somewhat sweet aftertaste that leads up to the traditional burning feeling associated with drinking spirits.
For the midori cocktail, I recommend using standard vodka, i.e., the unflavored one. However, if you want additional flavour, you can use one of the many flavoured vodkas out there. For obvious reasons, the most suitable is melon vodka.
Proportions must also be carefully considered. Inserting too little vodka means making the cocktail weak, while if you add too much, you will compromise the balance of the drink. Generally, a quantity of vodka equal to a quarter of the total is recommended, which often corresponds to a very large shot.
Some tips to prepare an excellent midori sour
Preparing the midori sour is not difficult at all, but making a perfect midori sour is another matter entirely. So, here are some helpful guidelines.
Selecting high-quality ingredients is the first step. While there are many midori available, it is always safe to refer to the most renowned Japanese brands. Similarly, the lime should be just ripe enough to yield a good amount of juice without becoming overly sweet.
Finally, it is possible to add a little semi-whipped egg white to guarantee the cocktail a different consistency, i.e., less runny and smoother. The egg white-enriched midori sour is a crowd favourite. Its mild flavour, ability to bond, and the proper harmony of flavours among the components all make it delightful.
Do we have any cocktail recipes? Of course, yes!
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