Japanese Slipper
40ml Cintreau, 40ml Midori, 40ml Lime, Shake with ice, serve in an iced martini glass and garnish with a cocktail cherry
Last August we spent an evening in Michael’s and the Ensemble Lounge and I finally worked out why many of the cocktails made on board are often over sweet. Most bars other than the Martini and WCB don’t use Lime or Lemon but a mix instead that has a lot of sugar and doesn’t quite taste of either. Well we fixed it and the bartender in the Ensemble Lounge made me a Japanese slipper that tasted right. I first had this cocktail in 1984 in Stringfellows in London and it is a equal mix of lime, Midori and Cointreau.So for my 8th night of lockdown with bars and clubs across the UK closed I’ll bring back memories of that night in August aboard the Silhouette