This fun and fruity summer drink doesn’t really have much to do with Japan or slippers.  It was first created in 1984 by Melbourne bartender Jean-Paul Bourguignon, and today it is considered a classic cocktail.

This blend of Midori melon liquer with Triple Sec (Cointreau is a leading brand) and freshly-squeezed lemon juice combines sweet and tart flavours for a perfect before-dinner drink.

09/07/2018

by Queen Bee

Category Recipes

Recipe courtesy of Anita Murphy

Persons

1

Ingredients

• 30ml Midori
• 30ml Cointreau
• 30ml freshly-squeezed lemon juice
• Ice

Instructions

1. Half-fill a shaker with ice and pour in ingredients.
2. Shake until well chilled.
3. Strain into a chilled serving glass and garnish with a maraschino cherry or a slice of honeydew melon.

Tags

australian,

beverages

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