creating a more complex and interesting version of the Midori Sour." So, choose gin if you love an herbal cocktail — and, of course, you'll still taste the traditional sweet and sour notes of ...

blending Ungava with Midori and infused Cointreau. Each cocktail starts with a decision – does he want to contrast the flavor of the gin or does he want to enhance it? For example, he explains ...

Barriere recognizes that the "taste of Midori melon liqueur dominates the cocktail," and has no qualms ... Barrier opts for gin, with its "botanical and herbal notes." Lastly, she thinks that ...

From brisket birria bao and spicy tuna hand rolls to crafted cocktails, this tiny izakaya draws a big crowd.

Bar manager Kyle Law focuses on creating fun, approachable cocktails, including a popular passionfruit and gin drink called the ... as a Pickle-Tini and a Midori Sour. Law prepared one of his ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. It’s no surprise that just after its US launch in 1978, Midori quickly became ...

For this Midori Sour, Julia Momose, owner of Kumiko, a Japanese dining bar in Chicago, and author of The Way of the Cocktail: Japanese Traditions, Techniques & Recipes, uses Mizu Green Tea shochu.