Japanese slipper
| IBA Official Cocktail | |
|---|---|
 | |
| Type | Cocktail |
| Primary alcohol by volume | |
| Served | Straight up; without ice |
| Standard garnish |
Honeydew melon slice |
| Standard drinkware | .svg.png){kind=small} |
| IBA specified ingredients* |
|
| Preparation | Shake together in a mixer with ice. Strain into glass, garnish and serve. |
| * Japanese Slipper recipe at International Bartenders Association | |
A Japanese slipper is an IBA Official Cocktail made from Midori, Cointreau, and lemon juice. It was created in 1984 by Jean-Paul Bourguignon at Mietta's Restaurant in Melbourne.[1]
History
The Japanese Slipper appears in literature as early as
The bulletin: Issues 5617-5625 in 1988
"you might care for one of the other current favorites — a Toblerone, a Japanese Slipper or a Mind Eraser. ... Bailey's, grand marnier) or a Melon Bullet (Midori, Mainstay, cointreau, lemon juice)"
Preparation
Place a cherry into a cocktail glass. Place crushed ice into cocktail shaker, add Midori, then the Cointreau and lemon juice. Shake well and strain into the chilled cocktail glass and serve. Garnish with a slice of honeydew melon.
A variation can be made by replacing the Cointreau with vodka.[2]
References
- ↑ Tsindos, Veneta (11 March 1992). "Sink a soft Slipper". Herald Sun (Melbourne, Australia). p. 40.
- ↑ http://www.midori-world.com/recipes/japanese-slipper.html
| ||||||||||||||||||||||||||
