This is my jump for joy Japanese slipper cocktail recipe! This cocktail is so special. It’s delicious without being too sweet and super simple to make. It only has three ingredients!
When I decided to make this cocktail, frankly, I didn’t think I was going to like it. I thought that it was going to be too sweet, even knowing there is lemon juice in it.
I’d heard of this lovely and delicious cocktail but I’d never ordered one before. I think that’s because restaurants that serve this Japanese slipper cocktail offer other fare that I would pick first, like a Mai Tai or a scorpion bowl!
Now that I have made this slightly sweet but perfectly balanced Japanese slipper cocktail, I wouldn’t think twice about deviating from my usual standbys to order this instead! Seriously!
That is why I tacked on the name – jump for joy. Because I made it, sipped it and had to place it on the table before I literally jumped for joy.
I made it on a Friday before noon and since Christopher was home from work for the Veteran’s Day holiday, I invited him to take a taste.
He loved it too!
The life of a Food Blogger
Something I’m not sure I’ve mentioned before is that I do a lot of cooking and mixing for the blog on Fridays. Most of the cocktails I make are mixed and photographed before noon. Do I drink those cocktails? Mostly no. Because it’s before noon. Sometimes I’ll package them up and stick them in the refrigerator for later, but usually I pour them down the drain. 🤭
I can just hear the collective gasp.
Yes, I know. It’s a waste. But if I drank every cocktail that I made, I’d be a lush. No, a lush and a half.
So, to save myself from lushdom, I toss them.
Here’s the funny thing about this Japanese slipper cocktail. After I had Christopher take a sip, I went to the kitchen to dump it out but took FOUR big sips before the slipper went down the drain.
That’s how good it is.
On to the recipe.
The Ingredients for the Japanese Slipper Cocktail and the Mixing
You can see the crystals of sugar on the top of the Cointreau bottle. They form all the time under the cap, so I don’t even bother brushing them away anymore. It’s a losing battle.
We also have some Midori and a lemon for its juice.
I fill the cocktail shaker halfway with ice and add 1.5 ounces of Midori and 1.5 ounces of Cointreau.
Also, I squeeze out 1.5 ounces of lemon juice. I spear a maraschino cherry and set it in that little bowl.
Then I add the lemon juice into the shaker, cap it and shake it at least for 30 seconds.
Since Christopher is home, I ask for his assistance. I tell him to pour the Japanese slipper cocktail slowly.
I love how I captured the drop coming down into the glass.
But Christopher was pouring the Japanese slipper cocktail too slowly, so I told him to get a move on!
I also told him to get all the last drops into the glass.
Christopher did a great job, so I think I’ll keep him.
I plopped the cherry into the glass sans martini pick.
Here’s the vertical view of this gorgeous cocktail.
And the artsy shot.
This Japanese slipper cocktail is so yummy. Try it and see.
I hope you enjoyed this recipe!
Please feel free to leave me a comment. What’s your favorite exotic cocktail? I’d love to know!
You can also Pin any photo to Pinterest and Yum the recipe to Yummly.
And as always, may all your dishes and drinks be delish!
- 1.5 ounces Midori melon liqueur
- 1.5 ounces Cointreau or some other orange liqueur like Grand Marnier or the cheap triple sec
- 1.5 ounces lemon juice freshly squeezed
- Fill shaker halfway with ice
- Add Midori, Cointreau and lemon juice
- Cap shaker and shake for at least 30 seconds
- Pour into martini glass and add the maraschino cherry
- Jump for joy