Sunday, 27 February 2011

The Japanese Slipper

This modern classic cocktail is one of my personal favourites.  It was invented by Melbourne bartender Jean-Paul Bourguignon at Mietta's Restaurant in 1984.

What makes this drink so good is it's simplicity. Only 3 ingredients working in perfect harmony with each other. Firstly, 30ml of Midori, a melon flavoured liqueur which exploded onto the world stage in 1978 at the worlds most famous nightclub, Studio 54. Although it was produced in Japan, it only was launched in japan in 1984.  Along with Midori, add 30ml of Cointreau (or Triple sec). The story of Cointreau is quite amazing. In 1849, the Cointreau family, started by Adolphe and Edouard Cointreau, who were master confectioners, established a distillery in Angers (France). There they made spirits using fruits from the local area. Their most successful spirit created, was an orange flavoured liqueur, made from orange peels. This recipe was handed down through the generations in the Cointreau family to become their signature product, still sold in the square shaped bottle as it is today.

So after a short history lesson, let's get back to the "Japanese Slipper".  We'll bring these 2 liqueurs together with 30ml of lemon juice. Add ice to our shaker, shake and strain into a chilled martini glass. Now I suppose you can garnish this cocktail with anything, but only a true Japanese slipper will be garnished with a maraschino cherry, dropped in, so it sinks to the bottom of the glass.

This is such a refreshing summer cocktail. You are basically drinking straight spirits (aside from the 30ml of lemon juice), but you wouldn't know it.  One is never enough.... for me anyway. Enjoy!!!

In a shaker:
30ml Midori
30ml Cointreau
30ml Lemon Juice
Add ice, shake and strain into a martini glass
Garnish with a maraschino cherry

No comments:

Post a Comment