The Midori Sour, an iconic cocktail harking back to the dawn of the 1980s or the close of the 70s, has always been anchored by a mingling of Midori melon liqueur and lemon or lime juice. There are variations, of course, some integrating seltartzer, egg white, and additional spirits, such as vodka or gin.

Midori, the linchpin of this cocktail, is a product of Suntory, a Japanese beverage company reputable for its Japanese whiskies. The melon liqueur, initially introduced in Japan as Hermes Melon Liqueur in 1964, was later branded as Midori. The name Midori is a nod to its vivid green color, reminiscent of fresh foliage and grass. It found its way to the U.S. in 1978, introduced at the iconic Studio 54 in New York City.

The distinctive flavor of Midori emanates from the Japanese muskmelon, particularly the Yubari King hybrid. This exotic variety, specific to its eponymous city near Sapporo, the capital of Hokkaido, is known for its astonishing price tag, frequently costing hundreds of dollars for a single specimen.

The Midori Sour became a mainstay in the 80s drinking culture, its vibrant green color and equally bright cherry garnish marking it out. Despite being a 'sour', the cocktail leaned more towards the sweet flavors favored by consumers.

However, as the 2000s ushered in the craft cocktail era, the Midori Sour's popularity declined. A renewed interest in the cocktail emerged when Suntory decided to update the liqueur in 2013, slashing the sweetness quotient and enhancing the melon profile.

Although synonymous with the disco-era, the core of the Midori Sour cocktail follows the time-honored sour tenet, similar to pre-Prohibition classics like the Gin Sour, Sidecar, or Daiquiri.

The Midori Sour's unique construction highlights Midori liqueur’s balance of sweet and sour, unlike the traditional 'sour' template relying on spirits, simple syrup, and citrus juice where the Midori Sour relies solely on the liqueur and a citruselement. This makes it akin to the Amaretto Sour, another classic cocktail that uses just two ingredients.

Although the original version with equal parts Midori and citrus juice has endured, contemporary renditions incorporate a base spirit along with egg white or seltzer for enhancing texture. The recipe shared here includes neutral vodka to counterbalance the sweet melon liqueur, which is then diluted with soda water to create a sour highball in the classic Collins style. To impart the drink’s trademark sourness, a combination of both lemon and lime juices are added for a multifaceted flavor profile, remarkably similar to Japanese citrus like yuzu or kabosu.

A well-executed Midori Sour is not a compromise of fruit-flavored sugar in a glass but a sprightly, bubbly drink that resonates with fresh spring and summer flavors, making it an anytime refreshment.

To make the cocktail, you'll need:

• 1 ounce Midori
• 1 ounce vodka
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• Soda water, to top
• A lemon wheel for garnishing

To prepare the drink, combine Midori, vodka, lemon juice, and lime juice in a cocktail shaker packed with ice. Vigorously shake the ingredients for 10–15 seconds until they're thoroughly chilled. Pour the mixture into a Collins glass filled with fresh ice, top it off with soda water, and stir gently. Garnish with a lemon wheel and serve.