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Midori Illusion Cocktail Recipe

Aug 20, 2017 | Post By Danny Mahoney
2 people voted 5 stars.

As with most cocktails that include this melon based liqueur, you need a sweet tooth to enjoy it. The Vodka does its best to cut back on the saccharine, but it’s still mighty sugary.

There are several different melon liqueurs on the market, and each one tastes a little different. Midori is from Japan (the name means “green” in Japanese) and tastes like muskmelon. Bols Melon is a slightly less neon green, and has a taste reminiscent of a honeydew melon. Both have a relatively low alcohol content, roughly half that of straight spirits.

Image of Midori Illusion   Drink

In order to boost the alcohol content of various melon cocktails, Vodka is often added as its flavour disappears beneath the wave of melon and fruit juices. The Melon Apple Fizz uses Tequila, but anything other than Vodka is a rarity. Being sugar-based, Rum usually proves to be too sweet for a palatable melon cocktail. You can use equal measures of Midori and Vodka if you prefer a stronger and less syrupy drink.

The Illusion is also a very popular shooter, one of the most requested in the 1980s and now making a comeback. You can adapt this recipe for shooters by cutting the quantity of all ingredients in half.

Here’s how to make a Midori Illusion Cocktail:

Ingredients

  • 45ml Midori
  • 15ml Vodka
  • 15ml Cointreau
  • 45ml Pineapple Juice
  • 15ml Lemon Juice
  • Maraschino Cherry to garnish

Preparation

  1. Fill a cocktail shaker with ice
  2. Add all ingredients
  3. Shake vigorously until the pineapple juice has produced a creamy froth
  4. Fill a highball glass with ice
  5. Strain the contents of the shaker into the glass
  6. Garnish with a maraschino cherry

Equipment

  • Cocktail shaker
  • Ice
  • Highball glass

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ABOUT AUTHOR

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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