Will Lee, the beverage director of Grey Ghost and Second Best in Detroit, is a big fan of pairing Midori with white grassy spirits like herbaceous gins and blanco tequilas, as well as salty ingredients, as in this cocktail. As for the green liqueur’s propensity for sweetness, he says, “As long as you’re able to balance those flavors, it can be a great complementary component to use in any cocktail.”
- 1 1/2 ounce El Jimador blanco tequila
- 1/2 ounce Midori
- 1/2 ounce cucumber syrup*
- 3/4 ounce pineapple juice
- 3/4 ounce heavy cream
- 1 egg white
- 1 pinch salt
- chilled soda water, to top
- Garnish: lime wheel
Add all ingredients except soda water into a shaker and dry-shake (no ice) to emulsify.
Add ice and shake again until well-chilled.
Double-strain into a Collins glass without ice and top with soda water.
Garnish with a dehydrated or fresh lime wheel.
*Cucumber syrup: Add 1/2 cup sugar and 1/2 cup water into small saucepan and cook on medium heat until sugar is dissolved. Remove mixture from heat, let cool slightly, then add 6 peeled slices of cucumber (1/2-inch-thick each). Allow to steep for 10 minutes, remove solids and store in refrigerator for up to a week.