Why You Should Skip The Pre-Made Mix For Midori Sours

We can thank the shirtless bartenders at renowned disco club Studio 54 in New York for introducing the country to Midori, the Japanese melon-flavored liqueur that stands out by its bright green hue. In 1979, the club began serving the libation to thirsty clubgoers, and by the 80s, Midori could be found on almost every bar shelf. One of the most popular tipples of choice was the Midori sour, a sweet and sour concoction that fit in perfectly with the decade's love of all things neon.

Since the explosion of craft cocktails' popularity in the 21st century the drink has come to be labeled as passé by some, especially as bitter cocktails like the Negroni have come into vogue. But those who turn their nose up at the Midori sour may not necessarily be snobs, as there is an actual reason the cocktail can be sickeningly sweet — one which is easily avoided if you skip the pre-made mix.

A staple for anyone working behind the bar, sour mix is basically a combination of water, sugar, and citrus juices. Used to add a zing to many cocktails — including margaritas, daiquiris, and anything labeled "sour" – you may want to think twice before mixing the pre-made stuff up with your Midori.

Sure that bottle of sour mix sold at your local liquor store is convenient, but the problem (as is the case with many mass-produced food and drink items) is that the amount of sugar in them varies from brand to brand, potentially making your Midori sour taste like a bellyache in a glass. A better solution? Use freshly squeezed citrus juice and let the naturally sweet, melon-flavored Midori be the only sugar in the show; Or if you're the type of person who prefers their cocktails tasting a little more like candy than booze, you can make your own sour mix so you have the perfect ratio.

It may be reminiscent of the 1980s, but by skipping the pre-made mix for your Midori sour we think you'll agree this classic cocktail deserves a comeback.