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How The Midori Sour Cocktail Defined The 1980s
You might have noticed that the ‘80s are making a comeback, from the “extra” vibe in fashion and pop music to food trends like caviar. edible gold, and even the cocktails we’re consuming. With a fluorescent green hue and intense fruity flavor, no cocktail screams ‘80s more than the Midori Sour, and just like it dominated the bar scene then, it’s making a strong comeback.
The Midori Sour is an unabashedly sweet and fruity drink, and it gets most of its flavor from Midori, a Japanese brand of emerald-green, melon-flavored liqueur. The Midori is stirred over ice, mixed with a pre-made sour mix of corn syrup and citric acid, and then finished off with a citrus wedge, maraschino cherry, and maybe a splash of soda.
Although Midori had been consumed in Japan since the 1960s, it wasn’t until 1978 that the first bottles of Midori were imported into the United States. Within a year, Midori was earning honors from the United States Bartender’s Guild, and, buoyed by an American love of Japanese imports, the iconic Midori Sour quickly became popular.
Today’s Midori Sours are slightly different from those of the ‘80s, primarily because bartenders now scoff at the idea of a pre-made sour mix. Instead, updated Midori Sours are usually made with Midori, a squeeze of fresh lemon and lime juices, and a splash of agave or simple syrup, and if you’re really fancy perhaps a dollop of frothy egg whites.