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.
Slideshow: Reinvented Classic Cocktails
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)
3 honeydew melon balls skewered on a pick, for garnish
How to Make It
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.
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