Midori Collage

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.

Both, maybe?

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.

Midori Sour
 
Ingredients
  • 3 ounces Midori liqueur
  • 3 ounces lemon juice (freshly squeezed is best)
  • 2 tablespoons simple syrup*
  • ice cubes
  • marischino cherries
Method
  1. *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.
  2. Fill an old-fashioned glass with ice cubes. Add remaining ingredients and stir. Garnish with a marischino cherry.