The Midori Sour is an emblem of 1970s excess: sweet, bright and just about what you’d expect from a cocktail whose chief ingredient celebrated its debut at NYC’s Studio 54. Most versions disguise the melon flavors of the Midori (made from Yubari and muskmelons) with corn syrup–rich sour mix. This recipe, mixed with fresh-squeezed fruit juices and topped with soda water, brings the drink dancing into the 21st century.
Add all ingredients except the soda water into a Collins glass over ice and stir.
Top with the soda water.
Garnish with a lemon wheel.