I really wanted to call this a Midori Margarita, but honestly, there just wasn’t enough Midori in it to justify the name. And that’s a HUGE pet peeve of mine. Went to a bar the other night and had a Basil sour or something like that. No basil at all except for a tiny leaf floating on top. Could barely even smell it. How are they gonna have BASIL in the name?!?! But anyways, here’s a Japanese Margarita in honor of Margarita Day tomorrow (it probably won’t be Margarita Day when you read this, but then again, isn’t every day Margarita Day???).
So What Makes This A JAPANESE Margarita?
I was feeling pretty zesty after a crap day at work, and what can I say, drinking inspires me…My wife mentioned that tomorrow is National Margarita Day or something, so I figured I might as well marg up. But lately I’ve been on a Midori kick; it’s just so much fun playing with such a bright color and such a round flavor/texture in cocktails, so I decided to incorporate it. The addition of Midori sparked some creative curiosity in the back of my mind so instead of tequila, I reached for the shochu instead. Shochu can be REALLY different depending on a lot of different variables, but the one I have stocked (Honkakku Colorful) has a delightful stankiness somewhere between tequila and rum.
So About That Color
Yeah. Obviously the Midori and lime and clear shochu didn’t make that gorgeous blue. But hey, it’s a margarita, and no margarita is complete without the orange liqueur. Instead of my usual, i grabbed the blue curaçao because hey, I already went down the road of FAFO, and honestly sea-tones are my favorite colors. Besides, Japan is surrounded by ocean, it’s salty, I used salt. It’s like a whole theme. Just kidding, I only did it because nobody is clicking on a pic of a bland-ass looking drink.
Japanese Margarita Recipe
- 1.5oz shochu (I used Honkakku Colorful, because it’s literally the only one I found at my local. But it’s good. I promise)
- 1oz lime juice
- .5oz Midori
- .5oz blue curaçao
- .5oz simple syrup
Set up your rocks glass first. Run your juiced lime around the edge and roll it in salt (I use black salt cause it’s for the ‘gram). set up a cucumber slice garnish (also for the ‘gram) because the smell really helps bring out the melon in the Midori for some reason. I’m sure it’s scientific. Next, combine all the liquids in a shaker, fill 3/4 with ice, and shake it til you make it (10-15 seconds). Pour it over ice (large rock or regular old freezer ice, it’s all good). Enjoy!