Mixologist Lindsay Nader improves on the Midori Sour, which can be cloyingly sweet. To cut some of the intensity of the melon liqueur, she adds Peruvian pisco--a clear brandy distilled from grapes--along with lemon and lime juice.

  • Servings: 1

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  • 1 1/2 ounces pisco, preferably Peruvian
  • 1/2 ounce melon liqueur
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1/2 ounce orgeat (almond-flavored syrup)
  • Ice
  • 3 honeydew melon balls skewered on a pick, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the pisco, melon liqueur, citrus juices and orgeat. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the skewered honeydew balls.

Contributed By Photo © Lucas Allen

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