While in Tokyo a couple of years ago, I walked into Bar Helissio for an afternoon tipple. One of the bartenders greeted me with a smile and asked which drink I'd like. "Something refreshing," I replied. A few minutes later, the bartender presented a bright green cocktail – Midouri Whisky Sour – served up in a coupe glass. It was simply delightful.
Haven’t heard of Midori before? Well, it is a neon green, sweet, muskmelon-flavoured liqueur crafted by the Japanese distiller, Suntory. In 1978, Midori was launched at a star-studded party in New York City’s Studio 54. In 1981, it became a back-bar staple with 100,000 cases produced worldwide. Eventually, production was shifted to Mexico. In 2001, its sales exceeded 250,000 cases. Today, Midori is available in over 30 countries and is favoured mostly by young drinkers. Midori is used as a core mixing ingredient in cocktails like Midori Margarita, Melonball, and Midori Sour.
In the Midouri Whisky Sour, the acidity of the limes and lemons balances the sweetness of Midori. Due to the lower alcohol content of the liqueur, I prefer adding some Maker’s Mark or Jack Daniel’s for a tantalizing twist. The addition of Sprite completes the drink by adding a slight fizz to it, but you can replace it with club soda if you think it’s too sweet for you.
You’ll need an Old Fashioned glass and …
· 3 tbsps. of Midori
· 2 tbsps. of whisky
· 2 tbsps. of lemon juice
· 1 tbsp lime juice
· 1 tbsp simple syrup
Take an ice-filled shaker, add the whisky, Midori, lemon juice, lime juice, and simple syrup and shake vigorously. Once done, strain into the glass over ice and add a dash of Sprite. Garnish it with a maraschino cherry or two and your Midouri Whisky Sour is ready. Cheers!
Named after folk hero Rob Roy Macgregor, the Rob Roy has quite an interesting background. The drink made its first appearance in 1894 in Manhattan’s Waldorf Astoria. Many would argue that the name was borrowed from a hit play, ‘Rob Roy’ hosted by the Herald Square, located close to the original Waldorf. The operetta possibly intended to make connections with the bar by lending the name.
Irish whiskey has a rich history, with its beginnings dating back to the 12th century. Around 1000 A.D., on return from their travels, monks brought back the art of distilling perfumes to Ireland and the Irish modified this technique to obtain a drinkable spirit. The whiskeys made during those times were not aged, but flavoured with aromatic herbs such as mint, thyme or anise.