Exploring the Rainbow of Fruit Liqueurs
For manufactured liqueurs, I'm a bit more partial to Midori. It's probably just because I'm fond of the neon green color (A bit of trivia: The name is Japanese for "green"), but it is still a pretty decent spirit. Because manufactured liqueurs are very sweet, they shine best when paired with something tangy or creamy to tame their saccharine nature. In the case of Midori, it's quite nice as a Japanese Slipper, which mixes Midori with triple sec and lemon. Hey look, it's the same spirit/triple sec/tart citrus formula as all those triple sec cocktails I mentioned last week!
JK Grence The Japanese Slipper. Thar she glows!
I'll bet if you used Peachtree instead of Midori, it might turn that much-maligned spirit from dated to delicious. The best creamy option is the local favorite Jamaican Ten Speed, but that's another story.
See Also: Make it Right: The Jamaican Ten Speed
1 ½ ounces vodka
½ ounce Chambord
½ ounce pineapple juice
Shake well with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Is Paris Burning?
1 ½ ounces Cognac
¾ ounce Cambord
Stir well with ice. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Variation: Paris Is Burning
Build in a brandy snifter. Swirl to combine. Gently heat until warm, but not hot. Take your pick of heating methods. Cup the glass in your hand for 8 to 10 minutes, hold over a candle flame for a couple of minutes, give it a quick shot with an espresso machine steam wand, or just zap it in the microwave for 15-20 seconds.
1 ounce Midori
1 ounce triple sec
1 ounce lemon juice
Shake well with ice. Strain into a chilled cocktail glass. Garnish with a de-stemmed cherry dropped in the glass, and a small slice of honeydew on the rim of the glass.