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Photograph and recipe source: Yuzu Midori Sour
Yuzu Midori Sour
A modern take on the Midori Sour, enhanced with yuzu juice and a frothy egg white texture.
Ingredients
- Midori1 oz
- Pisco1/2 oz
- Lemon Juice3/4 oz
- Yuzu Juice1/4 oz
- Simple Syrup1/2 oz
- Egg White1/2 oz
- Edible Flower garnish1
Steps
- Add Midori, Pisco, Lemon Juice, Yuzu Juice, and Simple Syrup to a Cocktail Shaker filled with ice.
- Shake for 10–15 seconds until well-chilled.
- Remove the ice from the shaker, add Egg White, and shake vigorously for an additional 10 seconds.
- Double strain through a fine-mesh sieve into a chilled Coupe Glass.
- Garnish with an Edible Flower (optional).
Can you actually make a Yuzu Midori Sour tonight?
Out of Yuzu Juice? Bart suggests a substitute from the bottles you already own, then still pours the drink. On this page you only get the general answer.
About the Yuzu Midori Sour
The Yuzu Midori Sour is a refined take on the 1980s classic, blending the bright, melon-forward Midori with the floral tartness of yuzu juice. By swapping vodka for pisco and incorporating fresh citrus, this version elevates the cocktail into a balanced and refreshing modern sour.
A touch of egg white creates a silky texture and a frothy top, enhancing the drink’s smoothness. Garnished with an edible flower, it’s both visually striking and a fresh new take on the beloved Midori Sour.
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How this compares
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