Tokyo Iced Tea – Recipe & History

Tokyo Iced Tea
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Tokyo Iced Tea

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
Total time

3

minutes

Learn how to make a Tokyo Iced Tea.

Ingredients

  • 1 oz 1 Lime Juice

  • 1/2 oz 1/2 Dry Gin

  • 1/2 oz 1/2 White Rum

  • 1/2 oz 1/2 Vodka

  • 1/2 oz 1/2 Silver Tequila

  • 1/2 oz 1/2 Melon Liqueur

  • 2 oz 2 Lemon-Lime Soda

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients, except for the soda, into a shaker with crushed ice.
  • Vigorously shake the shaker for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Top the drink off with soda.
  • Garnish:
  • Lemon wheel

Featured Video

What Does The Tokyo Iced Tea Taste Like?

The Tokyo Iced Tea taste like a melon-flavored adios. It’s boozy, but the sweetness is not overpowering. Using Midori instead of orange liqueur gives the drink a nice light melon flavor instead of the adios’s citrus-forward flavor. Highbrow cocktail drinkers may turn their noses up to a drink like the Tokyo Iced Tea, but it’s pretty good and worth a try if you like long Island’s or Adios cocktails.

The History Of The Tokyo Iced Tea.

Many sources I looked at guessed that the Tokyo Iced Tea was an invention at TGI Friday, but I could not find anything backing that up. Even those publications said they had no proof and that it was only a guess that TGI Fridays invented the Tokyo Iced Tea since they were famous for selling long Island variations in the 1980s. Although the Tokyo Iced Tea resembles the Adios Motherfucker more than the Long Island Iced Tea. The earliest reference to the Tokyo Iced Tea I could find comes from the 2002 book “The Complete Idiot’s Guide to Asian Cooking.” The Recipe in that book is slightly different from the common one today as it uses raspberry liqueur instead of melon liqueur. The melon liqueur version we are used to today first appeared in the 2007 book “10,000 Drinks”. I also don’t believe there is anything Japanese or Asian about this cocktail. Searching for the cocktail in Japanese on google returned zero hits. The Long Island Iced Tea is well known in Japan, but not a single Japanese drink blog or cocktail website produced a single hit for Tokyo Iced Tea or anything resembling it.

Recipe Resources

Tokyo Iced Tea Article

Original Long Island Iced Tea Recipe

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Midori Sour – Classic Recipe & History

Midori Sour Cocktail
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Midori Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

279

kcal
ABV

20%

Total time

3

minutes

Learn how to make the a classic Midori Sour.

Ingredients

  • 1 oz 1 Lemon Juice

  • 1 oz 1 Orange Liqueur

  • 2 oz 2 Midori

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Garnish:
  • Maraschino cherry

Notes

Featured Video

I’m a bit torn with this one. I wouldn’t say I like this drink, but it has its place in history, and some people like it. So here it is—the ultra-sweet and synthetic Midori Sour.

This isn’t a true late 70s Suntory Midori sour. The official recipe uses a sweet and sour mix, but that garbage has no place in this kind of an app, so I replaced it with orange liqueur and lemon juice. Sweet and sour is a lousy facsimile of those two ingredients. If you were thinking of making this drink or think you like it, I would suggest checking out the two improved Midori Sour recipes. The two improved recipes retain the melon flavor but mellow it out quite a bit and add more herbal or textural complexity to the drink. I think those two are decent drinks. For this one, I took one sip and then dumped it as soon as I finished taking the pictures for it.

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Improved Midori Sour – Recipe

Improved Midori Sour Cocktail
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Improved Midori Sour

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

252

kcal
ABV

28%

Total time

3

minutes

Learn how to make the an Improved Midori Sour.

Ingredients

  • 2/3 oz 2/3 Lemon Juice

  • 1 oz 1 Midori

  • 1 tsp 1 Green Chartreuse

  • 2 oz 2 Vodka

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Garnish:
  • Maraschino cherry

Notes

Featured Video

This isn’t a classic cocktail. It’s just a perfect cocktail. The Midori Sour is a pretty awful drink. If you google it, you’ll find many different recipes (also trying to improve it), but the official Beam Suntory recipe is half Midori and half sweet and sour mix. It comes in around 10% ABV and tastes as bad as it sounds. This late 70s drink reeks of sweaty polyester suits at studio 54 looking to fuck.

This improved one keeps the same flavor and intent as the original but isn’t as sweet, and the herbal flavors make it much more palatable.

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L.A. Water – Cocktail Recipe

L.A. Water
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L.A. Water

4 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

335

kcal
ABV

30%

Total time

3

minutes

Learn how to make a strong and tasty L.A. Water cocktail.

Ingredients

  • 1/2 oz 1/2 Lemon Juice

  • 1 oz 1 Blue Orange Liqueur

  • 1/2 oz 1/2 Raspberry Liqueur

  • 1/2 oz 1/2 Midori

  • 1/2 oz 1/2 Vodka

  • 1/2 oz 1/2 White Rum

  • 1/2 oz 1/2 Silver Tequila

  • 1/2 oz 1/2 Dry Gin

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients into a shaker with crushed ice.
  • Vigorously shake for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.

Notes

Featured Video

A friend of mine suggested I add this cocktail, and while the stuffy pretentious drinker in me turns up its nose to modern cocktails like this, the laid-back, chill me loves drinks like this. I have no idea who first made this, they are most likely still young and still alive, but I will take a wild guess and say it was first mixed somewhere in LA. The joke is that this funky-colored drink is supposed to look like tap water in Los Angeles. I get that the joke is that the water is gross and funky, but if the tap water there tasted like this, I would move to LA and never look back. No, it’s not vintage, but it’s super good.

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Midori Rickey – Recipe

Midori Rickey
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Midori Rickey

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

183

kcal
ABV

5%

Total time

3

minutes

Learn how to make a Midori Rickey.

Ingredients

  • 1/2 oz 1/2 Lime Juice

  • 2 oz 2 Midori

  • 5 oz 5 Soda Water

Directions

  • Technique: Tiki Dirty Pour
  • Combine all ingredients, except for the soda, into a shaker with crushed ice.
  • Vigorously shake the shaker for 10 seconds.
  • Dirty pour the whole shaker into a glass. Crushed ice and all.
  • Top the drink off with soda.

Notes

Featured Video

The History Of The Rickey.

Invented in the Late 19th century by D.C. lobbyist Joe Rickey (At least that’s who is credited with having invented it), the rickey is a refreshing and slightly tart cocktail. This recipe is a brandy variation of the original whiskey-based rickey. More than just a recipe, the rickey became an archetype for many popular cocktails, even if you don’t realize they are structurally a rickey. The rickey cocktail structure is simple: 1/2 ounce (15 mls) citrus, 2 oz (60 mls) base spirit, and 5 oz (150 mls) carbonated beverage. For example, the rum and coke with a lime is a rickey, Dark ‘N’ Stormy, gin, and tonic; are all based on rickey structures.

What Does The Midori Rickey Taste Like?

This isn’t a classic cocktail, but it’s damn good. I like Midori and think it’s a pretty good liqueur, but it’s used terribly. The proportions of a rickey work very for Midori, and this has a nice, mildly sweet melon flavor with just a hint of tart lemon. This goes down like a not too sweet melon soda with enough alcohol to give you a nice buzz.

Properly Adding Soda Water.

The essential ingredient in a rickey, I feel, is the soda water and how the cocktail is prepared. Of course, the spirit and citrus are the flavors you taste, but the soda water is what provides all the texture. If you prepare it to stay as bubbly as possible, you will have an outstanding cocktail. Still, if you don’t cool the ingredients or glass properly and stir it too violently, you will end up with a flat lame cocktail, similar to drinking a flat soda. Sure the flavor will be there, but it will be flat. So here is what you do. The two things you have control over are 1). the temperature, and 2). how violently you add the soda water. First, add the spirit and citrus to a glass filled with ice. Stir them together so that they get cold and the inside of the glass chills. Even better, you could chill the glass in the freezer first, but that requires forethought. Stirring with ice works well enough on the spot. Next, when you add the soda water, do it gently and only give the drink a couple of turns to mix the soda water with the spirit and citrus. Adding and stirring the soda water like this helps maintain as much carbonation as possible, and the bubblier it is, the more refreshing it will be.

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Moss Head Cocktail – Recipe

Moss Head Cocktail
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Moss Head Cocktail

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

262

kcal
ABV

24%

Total time

3

minutes

Learn how to make the Improved Midori Sour No. 2 Cocktail.

Ingredients

  • 1 oz 1 Egg Whites

  • 2/3 oz 2/3 Lemon Juice

  • 1/2 oz 1/2 Elderflower Liqueur

  • 1/2 oz 1/2 Midori

  • 2 oz 2 Vodka

  • 1 oz 1 Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine all ingredients except for the soda water in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake till the ice has fully melted.
  • Without a strainer, pour the chilled and aerated drink into a collins or cocktail glass.
  • Slowly pour the soda water in, and the bubbles from the water will expand all bubbles in the drink to form a large foam head.

Notes

Featured Video

Making A Midori Fizz.

The moss head is my attempt to make an improved Midori sour because the Midori sour is not a very well-balanced drink, in my opinion. It has very little alcohol and is painfully sweet. My goal for this cocktail was to make a better Midori sour by reducing the amount of Midori, adding floral flavor to complement the melon taste, and giving the drink a bit more alcohol to level out the sweetness. It’s less one-dimensional and taste more like a regular cocktail. The egg whites also add a nice creamy texture that reminds me of those fun Korean melon milk drinks.

How To Get Great Foam On Cocktails With Egg Whites.

Egg Whites are challenging to get right in cocktails. Everyone struggles with them at some point, and bartenders search for any way to make whipping them into a fluffy meringue easier. Henry Ramos hired “shaker boys” to shake for him. Some use the dry shake or reverse dry shake, others swear by only using one large ice cube, and some say you have to shake till your arms fall off. The method I like is called the Saxe Shake, and De Forest Saxe invented it in the 1880s.

The Saxe Shake is largely unknown in the cocktail world because De Forest Saxe was a soda fountain operator in Chicago, Illinois. His 1890 book “Saxe’s New Guide Hints to Soda Water Dispensers” details his shaking technique for egg drinks that produces the best foam and can be accomplished with minimal effort. Saxe states to shake drinks with eggs with only one chestnut-sized ice cube. An Ice cube from a standard ice tray is about chestnut-sized, so one or two small cubes will work. Then shake until the ice fully melts, and pour into the serving glass without straining. The small amount of ice is just enough to cool and dilute the drink, and since there are no remaining bits of ice left in the shaker, there is nothing to strain. Passing the mixture through a strainer destroys most of the bubbles you worked so hard to make. As you add soda water, the escaping carbon dioxide fills the tiny bubbles in the drink, forcing them to expand and form a large fluffy foam. Give it a try. Using the Saxe Shake, I have turned out Ramos Gin Fizzes as fast and efficiently as any other shaken cocktail with excellent results.

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