Making your own Midori is a lot tougher than just pouring yourself a Midori Sour. We know because we did it.
We started with a focused Midori tasting and found that while the antifreeze-colored, disco-era staple claims to be flavored with muskmelon (a native Japanese fruit), there was a lot more than melon lurking in the liqueur’s flavor profile. There were hints of sour green apple on the nose—like taking a big whiff of a bagful of Sour Patch Kids. It was mild and sweet with a medicinal flourish and only a hint, right at the end, of some sort of melon-like essence. It was complex, to say the least.
After a lot of swishing and swallowing (why let good-ish booze go to waste?), we felt that we effectively broke Midori down into its key flavors. So we set to putting them together into our own version. We used Granny Smith apples to mimic Midori’s puckering scent, watermelon Jolly Ranchers for the viscosity and sweetness, malic acid for a tongue-coating tang and some fresh cantaloupe for that melon-y finish. We considered adding Nyquil or Robitussin to really capture that medicinal je ne sais quoi, but cooler heads prevailed and we decided against making homemade Sizzurp.
Here, how to make your own Midori.
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Supercall’s DIY Midori
Tools: Small bowl 2 32-oz Mason jars Fine mesh sieve
Ingredients: 2 cups vodka 1.5 oz corn syrup 1.5 oz simple syrup 10 watermelon Jolly Ranchers 1 half cantaloupe, rind cut off and cubed 1 green apple, cored and cubed .5 oz malic acid 1 oz water 6 drops green food coloring
In a small bowl, dissolve the malic acid in the water.
Add all of the ingredients to a Mason jar, seal the jar, and shake to combine.
Let the mixture infuse for 24 hours. The Jolly Ranchers should completely dissolve.
Using a fine mesh sieve, strain the liqueur into another jar.