“Midori’s best attributes are its flavor—sweet but also incredibly balanced out into something round and drinkable,” says A.J. Johnson, the head bartender at Antica Pesa in Brooklyn. “And the bright, neon aspect is so fun to have on a shelf or build around.” It more than holds its own as the base in an effervescent cocktail like his Cobra Verde.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Midori: What It Is and How to Use It.”
- 1 1/4 oz Midori
- 1/2 oz Ancho Reyes chile liqueur
- 1/2 oz Fresh lemon juice
- Fever-Tree aromatic tonic, to top
- Garnish: Thyme sprig
Add all ingredients into a Collins glass over ice and stir.
Garnish with a thyme sprig.