Ingredients
- 2 oz Melon Liqueur
- 6 - 8 oz Sours
- .5 tsp Sugar
- Ice
Instructions
- Combine the melon liqueur, sour mix, sugar, and enough ice to freeze in a blender.
- Blend until smooth.
- Pour the mixture into a tall glass.
- Garnish with a lime twist.
- Serve immediately and enjoy!
Notes
Estimated Nutrition:
Where it came from
Midori liqueur hit the scene in the late 1970s, a product of Japan's Suntory. While "sour" cocktails have roots going back centuries, the specific combination with Midori became a staple of American bars in the 1980s and 90s. The "frozen" iteration followed the general trend of blended drinks gaining popularity in warmer climates and casual venues.
This drink falls squarely into the blended sour family, a close cousin to the Frozen Margarita or the Daiquiri. What sets it apart is the distinctive melon flavor of Midori, which takes center stage. It's a playful departure from more traditional sours, leaning into its vibrant color and sweet profile.
You'd typically find a Frozen Midori Sour at a resort poolside bar, a casual beachside grill, or perhaps a lively karaoke night. It's a go-to for summer gatherings, backyard barbecues, or any occasion where the vibe is relaxed, fun, and a little bit tropical.
What it tastes like
Expect a sweet, tangy, and undeniably melon-forward flavor. Midori brings a candied honeydew note, balanced by the bright acidity of fresh lemon or lime juice. The simple syrup rounds out the sweetness, while the vodka provides a clean alcoholic backbone without competing with the fruit. It's a refreshing, almost dessert-like experience.
Given typical proportions of 1.5 oz Midori (20% ABV) and 1.5 oz vodka (40% ABV) per serving, a Frozen Midori Sour packs about 0.9 oz of pure alcohol before dilution. Blended with a generous amount of ice, the final drink is well chilled and smooth, but don't let that fool you. It's generally more potent than a standard 12 oz light beer, so pace yourself.
The technique
To build a Frozen Midori Sour, combine all liquid ingredients and a substantial amount of ice in a high-powered blender. Blend until smooth, aiming for a slushy consistency without any large ice chunks. Pour into a chilled hurricane or collins glass. A garnish of a cherry and a lime wheel provides a classic finish.
The most critical technique is achieving the right texture. Too much ice and it's a frozen brick, too little and it's a watery mess. Start with a moderate amount of ice, blend, then add small amounts more until it reaches a thick, pourable, slushy consistency. You want it smooth, not chunky.
Ingredient Spotlight
The bottles that make or break this drink.
Midori
- Use
- Actual Midori melon liqueur. It's the namesake and essential.
- Skip
- Generic green melon liqueurs. They often lack the specific flavor profile and vibrant color that defines Midori.
- Why
- Midori's distinct honeydew melon flavor and vivid green hue are fundamental to the drink's identity and taste. There's no true substitute that captures its essence.
Vodka
- Use
- A good quality, neutral vodka. Something like Tito's, Absolut, or Smirnoff works perfectly.
- Skip
- Flavored vodkas will clash with the melon. Avoid harsh, cheap vodkas that might introduce off-notes.
- Why
- Vodka provides the alcoholic kick without interfering with the delicate melon and citrus flavors. It acts as a clean canvas, allowing Midori to shine.
Three Variations
Three real ways bartenders riff on this drink.
Frozen Melon Margarita
- Tequila's tangy twist
- Swap the vodka for blanco tequila and use lime juice for a vibrant, agave-infused melon margarita. It adds an earthy depth that complements the Midori.
Midori Colada
- Tropical melon dream
- Combine Midori with rum, coconut cream, and pineapple juice, then blend with ice. This creates a creamy, tropical delight that leans into the liqueur's sweeter side.
Spiked Melon Slushie
- Fruity fresh upgrade
- Blend in fresh honeydew melon chunks or a splash of another fruit liqueur, like peach or strawberry, for an extra layer of fruitiness and complexity.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
A quality green melon liqueur can stand in, but be aware the flavor profile might not be identical.
Shake all liquid ingredients with ice until very cold, then double strain into a glass filled with crushed ice. It won't be frozen, but it will be a refreshing "on the rocks" version.
Bottled lemon or lime juice can work in a pinch, though the flavor will be less bright and fresh. Adjust sweetness as needed.
Any tall glass will do, such as a collins glass, pint glass, or even a large wine glass.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Frozen Midori Sour?
A classic Frozen Midori Sour contains Midori melon liqueur, vodka, fresh lemon or lime juice, simple syrup, and ice, all blended together.
Is a Frozen Midori Sour strong?
It can be surprisingly potent. With 1.5 oz each of Midori (20% ABV) and vodka (40% ABV), it contains a significant amount of alcohol, even with ice dilution.
What does a Frozen Midori Sour taste like?
It tastes sweet, tangy, and distinctly of melon, specifically a candied honeydew. It's very refreshing and often described as a fun, summer-friendly drink.
Can I make a Frozen Midori Sour without alcohol?
Absolutely. Replace the Midori with a non-alcoholic melon syrup and omit the vodka. You'll still get a sweet, melon-flavored slushie.
What's the best way to get the right texture?
Use a good blender and start with slightly less ice than you think you need. Blend, then add more ice in small increments until it's smooth and thick, like a good slushy.
What kind of ice should I use?
Standard ice cubes work fine, but smaller cubes or crushed ice can make blending easier and faster, resulting in a smoother texture.
Can I make this ahead of time?
Not really. Frozen drinks are best made fresh. If you try to store it, it will separate and lose its ideal texture.
What food pairs well with a Frozen Midori Sour?
Think light, summery fare. Grilled chicken or fish, fruit salads, spicy tacos, or even sweet desserts like fruit tarts would complement its flavor.
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