Japanese Slipper

Sweet and sour fans will love this bright green Midori cocktail. Notes of sweet melon balance out the tangy citrus.

You can probably tell just by looking at this neon green cocktail what decade it was invented. If you guessed the 80’s – you’re right! 

It was created in 1984 by Jean-Paul Bourguignon at Mietta’s Restaurant in Australia (source). Midori was still new on the scene and after a rep gave a bottle to him, he used it to make a vibrant sweet & sour cocktail that was perfect for the era. 

Even though I never made it past my toddler years in the 80’s, I still have a fondness for the Japanese Slipper. It truly is the perfect balance of flavors, with a delightful melon twist. 

I make it when I want to pull out the bottle of Midori and am feeling a little fancier than a simple Midori sour. Any cocktail served in a martini glass immediately classes the night up!

Ingredients

• Midori – This Japanese liqueur has a melon flavor. It is essential to this cocktail.
• Triple Sec – Substitute Cointreau for a top shelf cocktail.
• Lemon Juice – Fresh squeezed lemon juice is best. Bottled lemon juice has preservatives that negatively alter the flavor. 
• Cherry (optional) – The classic garnish for this cocktail is a maraschino cherry sunk to the bottom of the glass. 

How To Make

1. Add Midori, triple sec, and lemon juice to a cocktail shaker with ice. Shake.
2. Strain into a glass. 
3. Drop in a stemless maraschino cherry. 

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Tips

1. This is an equal parts cocktail, so you can easily scale it up or down according to your needs.
2. Chill your cocktail glass beforehand to keep your Japanese Slipper refreshingly cool from the first sip to the last.
3. Don’t have a cocktail shaker? No worries! A sturdy mason jar with a tight lid works just as well.

Variations

There are a few common variations of the Japanese Slipper. The most popular is substituting the triple sec with vodka. Another is swapping the triple sec for tequila.

The lemon juice is sometimes replaced with lime juice.

A honeydew melon ball can be used as a garnish in lieu of the cherry. 

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