The Tasting Panel magazine

March 2016

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Page 105 of 116

march 2016  /  the tasting panel  /  105 Midori is beautiful and has a great natural color," said Marsha Meyer, founder, The Natural Mixologist. "To work with ingredients that bring that naturalness to your cocktail makes your job easier." So many other spirits are based on trends that come and go," said Tony Pereyra, co-founder, The Spirits in Motion. "But Midori has a presence in every bar. It's good to have this as a 'go-to.'" "Midori and I go back a long way," laughed Phil Wills, co-founder, The Spirits in Motion. "It used to be a modifier to a cocktail to give it flavor and sweetness—now I use it as an enhancer and a great balancer. Midori brings out the flavor of great spirits, rather than hide them." "Midori has flavor and versatility; it's really high quality and it's a name people know," said Ryan Hooks, Senior Bartender, St. Felix Hollywood. Marcus Sims, Bar Manager, The Roof on Wilshire, agreed, saying: "Midori is not a base, so you can add it to anything; you can punch up the color, the sweetness. You have an opportunity with a very unique spirit to add to a Martini or Margarita." Midori Misty Morning ◗ ½ oz. Midori ◗ 2½ oz. EFFEN Cucumber Vodka ◗ ½ oz. lime juice ◗ ½ oz. simple syrup ◗ Muddled cucumber "Since it was first launched in 1978, Midori's sugar content has been reduced by 50 percent," said Paul Zahn, Midori Brand Ambassador. "It's exciting for me to see these bartenders use it and get reacquainted with Midori." Midori Nose Tickler ◗ ½ oz. Midori ◗ 3 oz. Prosecco ◗ Frozen melon ball ◗ Lemon twist Midori All Night Long ◗ ½ oz. Midori melon liqueur ◗ 1½ oz. spicy mezcal tequila (house-infused serrano Sauza 901 Tequila and El Silencio Mezcal) ◗ ¾ oz. lime juice ◗ ½ oz. agave ◗ ½ oz. blood orange purée Garnish with lime.

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