Midori sour appleCocktail recipe
Rating
I made this based on a cocktail I had previously in a bar using apple Smirnoff, however I wanted the same results without expanding my inventory.
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Cocktail Colin says:
Midori Sour Apple merges the distinct melon notes of Midori with the crispness of apple to produce a light, candy-like concoction that's both refreshing and playful. The addition of lemonade brightens the mix, making it a zesty, enjoyable choice for those seeking a touch of sweetness with a tangy edge.
Method
How to make a Midori sour apple
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- Half fill the glass with ice
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- Add equal parts Midori, vodka and Apple Sourz
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- Top up with lemonade and stir
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- Garnish with a lime wedge, and serve
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FAQ's
What can I use if I don't have Melon liqueur for a Midori sour apple cocktail?
If you're out of Melon liqueur, a good substitute for a Midori sour apple cocktail is cucumber liqueur or kiwi liqueur for a similar fruity and slightly sweet profile. However, these substitutes will slightly alter the original flavor.
What are some appropriate garnishes for a Midori sour apple cocktail?
For a Midori sour apple cocktail, consider garnishing with a slice of green apple, a lemon twist, or even a cherry for a pop of color and to complement the fruity flavors of the drink.
Is there a best way to chill the Champagne glass before serving the Midori sour apple?
To perfectly chill the Champagne glass for your Midori sour apple cocktail, place the glass in the freezer for about 20 minutes before serving, or fill it with ice water for a few minutes and then dump out the water right before pouring the drink.
How does the alcohol content of a Midori sour apple compare to a standard glass of wine?
The Midori sour apple cocktail has an alcohol content of 12.5%, which is similar to that of a standard glass of wine, typically around 12%-15%. Thus, they're quite comparable in terms of alcohol content.
Can you make a non-alcoholic version of the Midori sour apple, and what substitutes would you recommend?
Yes, you can create a non-alcoholic version of the Midori sour apple by using non-alcoholic versions of vodka and apple liqueur, and replacing the Melon liqueur with a melon-flavored syrup or juice. This will maintain the fruity profile but without the alcohol.
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