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| IBA Official Cocktail | |
|---|---|
| Type | Cocktail |
| Primary alcohol by volume | |
| Served | Straight up; without ice |
| Standard garnish | Honeydew melon slice |
| Standard drinkware |
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| IBA specified ingredients† | |
| Preparation | Shake together in a mixer with ice. Strain into glass, garnish and serve. |
| †Japanese Slipper recipe at International Bartenders Association | |
Created in 1984 by Jean-Paul Bourguignon at Mietta's Restaurant in Melbourne. A Japanese slipper is a cocktail made from Midori, Cointreau, and lemon juice. It is an International Bartenders Association Official Cocktail.
The standard preparation is as follows:
Ingredients:
6 ice cubes, crushed
30 ml (1 fl oz) Midori (a melon liqueur)
30 ml (1 fl oz) Cointreau
15 ml (½ fl oz) freshly squeezed lemon juice
1 maraschino cherry (optional)
Place the 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.
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