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Japanese Slipper Cocktail Recipe

Aug 20, 2017 | Post By Danny Mahoney
1 person voted 4.5 stars.

If you like the occasional Melon Ball, you’re really going to enjoy the Japanese Slipper. It’s a simple mix of melon and orange flavours, with a tang of lemon tempering the sweetness of this desert-like cocktail.

Every St. Patrick’s Day, bartenders are asked to mix up any number of sickly green drinks. Along with the green beer, patrons ask for a host of cocktails made with kiwi syrup, melon liqueur, apple schnapps, crème de menthe and absinthe. Needless to say, some are far more successful than others. If you’re going to go green next St. Paddy’s day, we recommend you stick with a drink that people actually enjoy at other times of the year. Your head will eventually thank you for it.

Image of Japanese Slipper   Drink

The Japanese Slipper is thought to have originated in Melbourne in the 1980s. It’s simple to mix, comprising of only three ingredients measured in equal parts. Midori, its dominant ingredient, was made exclusively in Japan until 1987 and means “green” in Japanese. The melon-flavoured liqueur is too sweet to be enjoyed on its own, and is most often cut with a citrus juice.

Interestingly, Midori has only been around since 1978. It was first launched at a party for the cast and crew of Saturday Night Fever. Somehow, that just seems exactly right.

Here’s the recipe for a Japanese Slipper:


  • 30ml Midori Liqueur
  • 30ml Cointreau
  • 30ml Lemon Juice
  • Maraschino Cherry
  • Sliver of Honeydew Melon to garnish


  1. Fill a cocktail shaker with ice
  2. Add all ingredients
  3. Shake vigorously
  4. Place a Maraschino cherry in the bottom of a Martini glass
  5. Strain contents of the shaker into the glass
  6. Garnish with a sliver of Honeydew melon


  • Cocktail shaker
  • Ice
  • Martini glass



Photo of Danny Mahoney

Danny is a Melburnian liquor enthusiast and ex bartender turned web developer. Although an avid whiskey drinker he likes to practice the arts of cocktail making and mixing drinks. Danny believes there are always new concoctions just waiting to be explored and enjoyed.


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