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We’re officially putting this creamy, neon-green dream back on the menu.
About the cocktail
It might be a little polarising, but the Midori Splice comes with serious retro vibes. Its core ingredient, the fluorescent green liqueur Midori (meaning ‘green’ in Japanese), is deliciously intriguing, incandescent and ready for a comeback. Midori had a pretty glam start to life. The distinctive melon-flavoured liqueur was released to the US market from Japan in 1978 at a launch party at NYC’s Studio 54. Rumour has it, Saturday Night Fever star John Travolta was one of the first to taste the tipple alongside the glittering disco-dancing set of that famous club. One look at the neon glow of this cocktail ingredient and it’s not hard to see why they were so enamoured with this emerald drop. While we love this liqueur in cocktails like the Midori Illusion and the Melbourne-born Japanese Slipper, the Midori Splice might just be our new fave. The pineapple juice, coconut rum and musky Midori make up the tropical elements, while the thickened cream brings it all together with a little indulgence. Retro, a little kitsch, tasty and decadent, this flavour-packed cocktail is an ideal addition to your repertoire. Disco-themed party, anyone?
Watch: How to make the Midori Splice
Ingredients
30mL thickened cream 90mL pineapple juice 30mL coconut rum 30mL Midori Glass: hurricane or a tall glass with wide rim Garnish: skewered cherry and pineapple wedge
Method
Add all of the ingredients into a cocktail shaker with ice Briefly shake until the outside of the tin is frosty Strain into a hurricane or tall glass over fresh ice Garnish with a pineapple wedge and skewered cherry
Dan’s top tips
Even though Suntory changed Midori’s recipe in 2013 by reducing the amount of sugar, Midori is no shrinking violet. Ensure that your personal tastes and the recommended measurements are taken into account here so the luminescent liqueur can shine – without overpowering the other flavours. Fresh pineapple juice is always preferable, but in a pinch, bottled juice will do. Just aim for cold-pressed if you’re, well, pressed for time. Our version is shaken then strained, but if you want to go all out with full dessert vibes, feel free to chuck your ingredients in a blender with fresh ice and swap the thickened cream for ice cream to get a thicker, whipped take. We’ve garnished ours with a pineapple wedge and skewered cherry, but honeydew melon balls (using one of those fancy scoops) can be a tasty and fun addition if you're feeling a little boujee.
image credits: Shelley Horan (photography), Raye Scerri (videography), Bridget Wald (styling), LSS (production).
