Make it a melon mulled wine
MIDORI is arguably most commonly enjoyed with lemonade, but the people behind the melon liqueur are promoting new ways to enjoy the brand this Christmas.
Three new cocktails are being promoted ahead of the festive season, all of them designed to be served warm. These include Mulled Midori: described as a different take on mulled wine, it combines Midori with Grand Marnier, Cinzano Rosso, apple juice, pear slices, cinnamon, nutmeg, orange zest and orange bitters.
The drink is heated in a small saucepan over a medium heat and then served in a heat-proof glass, garnished with two or three slices of apple and a sprinkle of cinnamon.
The Cider House cocktail mixes Midori with hot cloudy apple juice, dark rum and bitters. It’s best served in a heat-proof glass mug and garnished with a large, cinnamon sugar-sprinkled apple.
The final cocktail, the Buzz Shot, is designed to be served as a post-dinner ‘pick-me-up’, and combines Midori with espresso cream. The ingredients are layered, with the Midori poured in first, then the espresso cream and finally a spoonful of cream.