Three Ingredient Midori Sour
HTML-код
- Опубликовано: 20 сен 2024
- Midori is making a triumphant return to respectable drinking culture! For many years it was relegated to the night club circuit being slopped together with badly produced sour mix! And really it's not THAAAT surprising. Midori was, in fact unveiled in America at a party commemorating the cast of the film Saturday Night Fever at Studio 54 (in NYC) in 1978! That's true. And so it being relegated to the night club scene is pretty on the nose. That said, Midori is a quality product. It is made with a mix of Melons one of which is the prized Yubari Melon which routinely are sold for upwards of a hundred dollars. It was first brought to market as 'Hermes Melon Liqueur" IN 1964 butch changed it's name to Midori (The Japanese word for Green) in 1978 and unveiled as such at the party I mentioned earlier. It is now made by Suntory and is manufactured not just in Japan but also in Mexico, The United States and France. The French version is sweeter than the original Japanese.
This Particular Midori Sour recipe was created by New York Barman John deBary who is known for taking complicated drinks and creating very pleasing and simplified recipes for them.
OK hope you enjoyed this episode! Now go Make the drink!
If you like our channel, please click and subscribe
tinyurl.com/Su...
tinyurl.com/Su...
And please consider Joining our Membership:
tinyurl.com/Ba...
Here's links to the tools I use in this episode:
Barfly Vintage Black Shaking Set: amzn.to/2UNz1ee
Barfly Hawthorne Strainer (Gun Metal): amzn.to/2AwhkZX
Barfly Fine Strainer: amzn.to/2YMiuIW
Barfly Measuing Cup Jigger: amzn.to/2Bh2rL6
Libbey Footed Rocks Glass: amzn.to/2BfgPmK
If you guys want to check out our full amazon store you can do so here: www.amazon.com...
Please not that the Amazon Store and all the Amazon Links provided are affiliate links that pays us a small commission of each sale (at no cost to you). It goes a long way to help us fund this channel. Thank you.
Check out or officially Channel Sponsor, Barfly Mixology Gear. Barfly makes high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at: www.barflybyme...
Our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out:
www.staggerlee...
We have a discount code with Stagger Lee right now for 20% off your order just type: BARFLYSLG20 at check out.
If you like the Music you can download it or sign up for your own Epidemic Sound account and have access to all the great music we do!
Use this referral link www.epidemicso...
If you are interested in helping us offset the cost of production you should check out our RUclips Memberships or our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:
tinyurl.com/Ba...
/ theeducatedbarfly
Instagram: / theeducatedbarfly
Facebook: / theeducatedbarfly
For T-Shirts: teespring.com/...
Here's The Specs:
2oz (60ml) Midori
1oz (30ml) Lime Juice
Egg White
The best substitute for Midori is Midori. The greatest quote.
I suspect the answer to how they sell Midori for that price while using $100 melons is that there is absolutely zero actual melon in the liqueur 😂
Surprisingly good hey!! 🙌
This is one of my favorite drinks! And this is the recipe I always use as well, no simple syrup needed. Midori is plenty sweet
Jenkins melon liquor isnt a bad substitute. $5.99 a bottle. But nothing's better than midori
Can’t wait to see more midori cocktails if you’ve finally joined the midori club 😋
I love Midori
I've only ever had Midori in a melon ball..and that was only because of Archer 😂 gonna have to try this one for sure.
That's how I've had Midori, back in college. In my house it's still referred to as The Melonball Incident.
I should get more Midori.
My Bee Gees translations seems to be suffering today. And because you you brought it up, yes we would like to know? I want one of these now. Thank you!
If you like that, try this as a variant of that other night-club classic, the Long Island Iced Tea (swapping out the triple sec for midori, and coca-cola for lemon/lime soda). I believe it's called a Tokyo Iced Tea. This variant doesn't call for an egg white, but it's a nice bonus if you do.
I have a video on not only the Long Island but all of its variations including the Tokyo Tea
@@TheEducatedBarfly Ah! My bad. Sorry, I should have checked first!
Long Island ice teas are disgusting, I always offer customers the option of Tokyo iced tea at the bar I work at.
The makers of Midori also make an underrated banana liqueur - Lena.
If you were talking about the stringy white thing from the egg, it might have been the chalaza, which is a stringy structure in the egg which keeps the yolk suspended in the middle of the egg. Not harmful but can be texturally weird
Always wondered what that was, TY :)
I bet they make Midori out of the funky looking melons that don't sell well in grocery stores. Kind of like tomatoes for ketchup.
You’re Probably right
No dry shake?
I wondered about that, too.
Total blasphemy lol. Maybe though the drink isn’t meant to be super foamy.
You can make enough foam by giving it a hard shake.
@@TheDaringstDo yes it is, its the classic way with egg whites
I'm going to go on a limb here and say you made (as in tasted) some other tasty cocktail videos before this one ;)
Ok I judged the midori too soon. This is pretty good
I love the kind of how to drink singing opening you did there
I kept waiting for Greg’s music to kick in when he finished singing lol
The red spot is actually just called a "blood spot". It's from where the chicken burst a blood vessel or something from being stressed.
My guy is already nearly plastered on Midori Sour 5 seconds into the video. Magic.
For the egg white, if you decide to add it at the end instead of at the beginning, it's best to add it to the other shaker in case it breaks, so it doesn't risk ruining the other ingredients.
Because that price on $100 dollar Mellon isn't what the regular melon costs they have this thing in Japan where they select and care for fruits like their babies, highly labor intensive. Then those get auctioned as premium melons it's not the stuff going in the midori. it's like the farmer goes out grows a bunch of melons and then goes to the pampered patch probably in a high tunnel where he tests every thing measures everything and creates Mellon paradise to get the best possible melon.
Came for the cocktail stayed for the vocals
I love this, because you can tell he’s not only making the drinks
Not familiar with yubari melon despite having lived in Japan, however, based on experience, if it's something highly prized, I would guess the flavor is actually quite subtle
Totally off topic, but you promised the recipe for your Crème de Mur under your Bramble Video and I am really interested!
Anyway, great video as always!
Chef tip: Crack your eggs on a flat surface, when you hit it again the glass (or bowl) you're breaking the shell inward, towards the egg.
I flatly refuse...see what I did there?
Somebody Get Phil Hammered! The dude tell's whole stories,with his face.
Wow, just WOW... Never considered it possibly dangerous to have a second full bottle of Midori on hand. That accidental redundant purchase now requires caution...
How come you didn't do a dry shake since the drink has egg white on it??
I tried a new technique with the whole two ice cubes things and no dry shake to see what I’d get. Aaaaaanf I got good foam LOL. Dry shake your egg whites tho.
I love egg whites in a whiskey sour. I'm going to have to pick up a bottle of Midori.
I know some people shit on a midori sour, but honestly I tried more or less the same recipe, but with an oz of Listoke Irish in in it, fucking perfect cocktail imo! It was sweet, it had texture, but it also had a decent evolution because of the gin and the flavours really complimented each other. I'd say give it a try with a decent gin!
I like Midori, gin & pineapple juice. Never had a Midori sour.
Hello ! Thanks for that so simple recipe !Looks delicious ! One question : Why did you not dry shake this one ? Any particular reason or you just ... forget to do it ? :D Keep up the awesome work guys ! ♥
I was really just testing my shake by seeing how much foam I could produce without the dry shake
For the last couple of months literally 90% of the eggs I cracked, for any culinary reason, had an embryo at least that size you had. Back in May I was about to make a Ramos Gin Fizz to my vegetarian girlfriend and cracked an egg with a chicken embryo half the size of my pinky finger. Needless to say, she refused to drink any eggwhite cocktails for a while...
Did you see our video on Vegan Sours? ruclips.net/video/Pq4mi4kDtlk/видео.html
@@TheEducatedBarfly Yes! I haven't tried it yet, but the day is approaching for sure. :)
Familiar cocktail, delicious.May make sense to do with Midori cocktails several options at once. Thanks.
What I head was that they no longer use Japanese produced melons for the melon flavoring in the USA market Midori
Midori tastes like straight up bubblegum to me. Never had it in a cocktail though, ill try it tonight
Ive never had Midori before but I was very intrigued by this video so I bought a bottle. I tasted it on its own first and it tastes very much like cherry cough syrup to me. Does anyone else think that?
Exactly!
Simply delicious and so charmingly green!
I've trying to get my hands on one of those bottle for years but is not available in my country. I'll get one sooner or later and now I have a really cool recipe to try it!
“Why are you not more surprised?” 😂
So I literally just made two of these in a row, except I used 1/2oz lemon juice and 1/2oz lime juice. And that was also super good. I'm gonna try this too though.
Well I guess I need to go buy some Midori. Can't wait to try it.
That white clingy thing, is the chicken...
And if ya wanna go further, the egg, is a chicken's period. HAVE A GREAT DAY!
R/TIHI 😆
gotta correct you there, the white thing is called the Chalaza, it keeps the yolk suspended in the middle of the egg. No embriyo, luckily
Just say it: Chicken abortions
😂😂😂
@@OddNumber1524 I stand corrected.
Any thoughts on the whole chicken period thing?
@@normrubio well that is still true :D
Hey, man! I love your videos and have been watching incessantly in preparation for my 21st birthday in a few weeks! Lots of good stuff!! Anyway, I also wanted to know what would be the first cocktail book you would tell a beginner to buy? Or maybe you could do a video about best books for people starting out and best overall books to read?
It seems that Suntory buys frozen pulp from Yubari melons and use that for Midori. Maybe the pulp comes from melons that have imperfections and wouldn't sell for a high price?
In Japan, the fruit they sell for crazy expensive prices are the ones that they tend to for perfection its entire growth. Suntori could be using melons that were deemed "lower quality" and thus couldn't sell or couldn't sell for 'as much'. Keep in mind, I don't know for sure, but the expenisve fruit that's always shown in videos is for gift giving and not necissarily for everyday food.
Midori being delivered today 👍 🍉
nice
Thetans told John Travolta to drink Midori
I made this using *Bols Melon Liqueur* and not Midori, and I have to say it was not a good substitute.
Studio 54 in the '70s was the place to be and to be seen. All the celebs went there, no surprise that the Bee Gees followed the white horse trail too
maybe they are using overripe melons, i believe suntory own some supermarkets in Japan, since the melons are super expensive, there will be a tons of leftovers overripe melons. Just a guess.
And suntory maybe just simply recycle those melon.
Somebody Feed Phil reference? I just recently started watching that, enjoy his enthusiasm.
You got it. Phil is great, love that show.
I'm curious! I know the risk is minimized if you use lemon juice and alcohol in a drink, however do you use pasteurized in shell eggs with the still possible risk? I personally get a little scared and use liquid egg whites, but I think it doesnt give the same effect as a fresh egg white.
Not really very concerned as the chance of getting salmonella from eggs in the US and most of Western Europe is very very low. But it's really all about your comfort level or those of your customers, so take the precautions you feel necessary :)
Why did you not dry shake first? Just curious if there’s a difference when you should and shouldn’t?
Love that first glass do you sell them?
That is the best intro ever!
Glorious!
I added .5oz everclear 190proof to give it more of a kick. 😄
Dayum!!!
Greg from How To Drink does a modified version of Dave Arnold's technique where he gets two large cubes, and leaves one whole and cracks the other one. You should try that one sometime too.
Awesome video.
Was the dry shake forgotten or not required here? I Ask because I use it as a rule of thumb I've learned from watching your channel.
It is required in was testing something and didn’t mention it LOL. Should have
20 seconds in and immediately "liked" the video. Well done, sir!
4:30 the mixing starts
Greg from HTD does two big cubes one cracked one whole.
I thought you were gonna do a 7 and 7 since you were singing “Night Fever” by The Bee Gees.
I’m surprised it’s so good without gin!
Just made it! Delicious. Garnished with a basil leaf. Lovely.
8:36 That looks like Charles Manson
«No one»
He does
It looks radioactive, I would definitely try it...
I was surprised you didn't dry shake. Did you use a pasteurized egg, or did the egg white soak in the citrus long enough to be safe?
It’s not a safety issue. I was trying a new technique and it worked. Not pasteurized egg. Citrus won’t kill egg white bacteria right off the bat, it’d have to sit for weeks
Speaking of which...anyone used processed egg whites instead of fresh, in any drink? Your thoughts?
Dave Arnold's technique is always referenced by Greg at HTD. Surprised you hadn't heard of it
Well I’ve read liquid intelligence so I have heard of it LOL I just never tried it....
What happened with the dry shake?? Did I miss it? Lol
I just bought my bottle of Midori with discount. Salud 🍻 from México
Phil/Jack Nicholson impression @8:35 - excellent!
One drink and 10 minutes later😮
I’m going to try this recipe. My Midori Sour has lemon juice and Cointreau in addition to the egg white.
wait, not dryshake with the eggwhite?
I didn’t to test a theory, but yes DEFINITELY dry shake your egg white.
It's important to note the difference in the foam right when he tastes it and at the end of the video. The first time I used an egg white I thought I did it wrong because there was no foam on top when I poured it. Makes a huge difference if you just wait a minute before serving.
Can you use liquid egg whites?
they make in the us and france and england it made now with just muskmelon
You are being unfair to Midori. I suspect you are also a bit young for the era of this. It was fuckin’ fantastic.
My girlfriend’s favorite is the two ingredient Midori sour - skips the egg white.
In this recipe I think egg white is crucial is blending the flavor and textures
Now add a splash of Chartreuse Verte....amazing
Great idea!
Make the dance & song number a standard opening act.. Please! :D
I love Midori sours but they taste so good , it's doesn't taste a lot like strong alcohol at all. So you end getting drunk fairly easy and quickly. And you wake up with such a hang over
But yea they are sooo freaking good.
lol hangovers what're those
Simple, tasty, excellent!
Not a bartender... But for future reference, your suppose to dry shake first when you have egg whites✌️.(Been watching people make midoris all day)
That fetus thing was kinda gross but thanks for the video. I may have to rediscover Midori now
Don’t crack the egg on the rim of glass! Crack it on the flat surface of counter
No. I won’t. I wen through this with everyone already....
The Educated Barfly I must have missed that. The edge of glass just makes for a sharper crack/smaller pieces of shell. It’s been a while since I’ve made a cocktail with egg whites. In fact I think the last one was a Ramos Gin Fizz. My uncle Bobby had a saying: You May never live to have a Ramos Gin Fizz
Alright so I just subscribed. Really quick bcuz now I’m curious? What is reason against cracking egg on flat surface? Contamination?
@@WOL76 So the argument is that you SHOULD crack an egg on a flat surface and NOT on the rim of the tin and there are a lot of reasons people say this...contamination, a cleaner crack on the egg, etc. It is a technique that chefs use and this way is taught in culinary schools etc. My argument is that I get a cleaner break and never had contamination be an issue...
When you start your episode like its howtodrink XD
So about how they can use $100 melon without charging ridiculous expensive price one thing that could be is maybe they use a lot more of the cheaper muskmelon and just use a tiny little bit of that other melon that's super expensive I know I'm like the supplement industry they'll do what's called a proprietary blend and they'll put really expensive ingredients in there but because the primary blend you don't know that they're only using small amounts of itso that's my guess is they're only using small amounts of that one type of melon just to say that it has it and the rest of it is muskmelon
Shouldn't you dry shake a sour first?!
Tried a reverse shake. it was ok but better with a cube first
Easy to come by
Literally sold out everywhere rn because of the dumb dew garita
Ok I subbed for intro 🤣🤣💥
Honey dew and casaba juice
Make the drink!!!
Love it!!!
Who's Phill?
Phil Rosenthal from Somebody Feed Phil on Netflix, Marius and I are obsessed 😂
4:52 5:03 5:13 he says um
Yep. I say “um” a lot. I don’t use a script.
It’s funny because it’s 10 secs apart