Despite my professed dislike for sour stuff, Midori Sours were probably my favorite drink when I was in my early 20’s. Well, that and a fun little drink we called bizzo and swiped over at the Phi Delt house, but that’s a story for another time. Anyway, I don’t know if I thought the neon green hue was just cool, or if was because the drink tasted like a Jolly Rancher and not actual alcohol.
Also, it’s not a super strong drink, and since it is pretty sweet, I could nurse it along for quite awhile. Annnnnd, I could order one confidently at the bar since it was one of the only mixed drinks I was familiar with back then.
As a side note, if someone orders you something called a “Tarantula” and insists that it is not a strong drink…well, it is. But you probably already knew that. Yeah, a drink aficianado I was not at age 21. Um, it’s more than a decade later and I’m still drinking stuff like marshmallow flufftinis and strawberry smackeroos, okay?
Anyway, in the spirit of finding something green to imbibe for St. Patrick’s Day, I went back to my trusty old friend Midori.
- 3 ounces Midori liqueur
- 3 ounces lemon juice (freshly squeezed is best)
- 2 tablespoons simple syrup*
- ice cubes
- marischino cherries
- *To make your simple syrup, bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely. Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.
- Fill an old-fashioned glass with ice cubes. Add remaining ingredients and stir. Garnish with a marischino cherry.
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