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 ...

"Is there enough stuff in it?" asked my cocktail companion. "Tastes like...college," was my response, recalling a drinking career that started with Midori (or amaretto) sours. Visually, it's a ...