101 Best New Cocktails: the Midori Sour by Naren Young, New York
Naren Young, www.forkandshaker.com, New York, USA
45 ml (1.5 oz) Beefeater gin
22.5 ml (.75 oz) fresh honeydew melon juice
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) simple syrup
1 egg white
3 dashes of verjus
pinch of citrus salt and black pepper
Shake violently and serve up in a frozen Coupe
3 melon balls on a skewer sprinkled with cracked pepper, as garnish.
gaz sez: Naren and I go back quite a long time now—I think I still had my long beard when we first met at the Bourbon Festival in Kentucky, so that puts it at 2002 or earlier. Anyway, the lad’s done very well indeed for himself as a writer, bartender, bar manager, and all sorts of other stuff. I love what he did with this Midori Sour, and I see this sort of thing as an upcoming trend—Jeffrey Morgenthaler’s already twisted the Grasshopper to make it fabulous, for instance, and that, too, made it into this batch of 101BNC. Who’s gonna take a stab at Sex on the Beach?