Japanese Slipper
Melon liqueur, orange liqueur and lemon in equal parts. Created in Melbourne in 1984.
Shaken · Coupe · Medium · about 3 minutes · about 16% ABV
Ingredients
- 30 ml Melon liqueur
- 30 ml Triple sec / Cointreau
- 30 ml Fresh lemon juice
- Honeydew melon slice (garnish)
Method
- Chill the glass
- Pour 30 ml melon liqueur into the shaker
- Pour 30 ml Triple sec / Cointreau into the shaker
- Add 30 ml fresh lemon juice
- Add ice
- Shake hard
- Strain
- Garnish
About the Japanese Slipper
Created in 1984 by Jean-Paul Bourguignon at Mietta's restaurant in Melbourne, Australia. It mixes melon liqueur, orange liqueur and lemon, and became an Australian classic.
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Japanese Slipper FAQ
What's in a Japanese Slipper?
30 ml melon liqueur, 30 ml triple sec / cointreau, 30 ml fresh lemon juice, garnished with honeydew melon slice.
How strong is a Japanese Slipper?
About 16% ABV once mixed with ice, which is 1.4 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Japanese Slipper?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Japanese Slipper in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
