I followed the recipe on thespruceeats.com.⁣

Midori, Cointreau, lemon juice⁣
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If you google “Midori cocktails”, this is the drink that comes up the most. It was invented in 1984 by a bartender in Melbourne, Australia.⁣
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I keep seeing this called a low-alcohol drink (or “low ABV”, or alcohol by volume, in cocktail speak). That’s because it uses two liqueurs and no base spirit – like gin, vodka, tequila, etc. But Cointreau is NOT low ABV…it is the same alcohol as base spirits. The only way you’d get a truly low ABV cocktail is to use some brands of triple sec in place of the Cointreau. (Both triple sec and Cointreau are orange liqueurs.) ⁣
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Anyway. This is a sweet cocktail, which isn’t usually my thing, but it is nice. It isn’t sweet for sweet’s sake, because there is a lot of flavor there. I wrote about Midori recently in my Midori Martini post – yes, it was invented in the 80s and yes, it is a crazy bright color – you’d think it was pure crap. But it’s not – it is a nice liqueur in my opinion. Matched with Cointreau, it’s a tasty combo. ⁣
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When the pandemic is over and I get to finally mix drinks for my friends, I’ll be glad to have this one in my back pocket. When someone says, “I’m not much of a drinker…do you know of something a little sweet in a pretty glass?” Then I can hand them a proper martini glass filled with bright green liquid and that will be a conversation starter for them all night. (Am I actually making up happy post-pandemic bartending stories now?)⁣ ❤