Tokyo Tea Cocktail
A bright, citrusy Tokyo Tea cocktail made with a mix of clear spirits, Midori melon liqueur, sweet and sour mix, and a splash of lemon-lime soda or pineapple juice. It’s bold, smooth, and refreshing—perfect for parties or a fun night in.
Equipment
- Cocktail shaker
- Jigger or shot glass
- Bar spoon
- Collins glass or highball glass
- Strainer
- Ice cubes
Ingredients
- 0.5 oz vodka
- 0.5 oz rum
- 0.5 oz gin
- 0.5 oz tequila
- 0.5 oz triple sec or Cointreau
- 0.5 oz Midori melon liqueur
- 2 oz sweet and sour mix
- lemon-lime soda or pineapple juice splash, for topping
- Ice cubes for shaking and serving
- Lime wheel or maraschino cherry for garnish
Instructions
- Fill your cocktail shaker halfway with ice cubes.
- Add the vodka, rum, gin, tequila, triple sec or Cointreau, and Midori melon liqueur to the shaker.
- Pour in the sweet and sour mix.
- Shake for about 10 seconds, or until the outside of the shaker feels cold.
- Fill a Collins or highball glass with fresh ice cubes.
- Strain the mixture into the prepared glass over the ice.
- Top with a splash of lemon-lime soda or pineapple juice.
- Stir gently with a bar spoon to combine without losing too much fizz.
- Garnish with a lime wheel or maraschino cherry and serve immediately.
Notes
Midori adds the signature green color and a light melon sweetness that makes Tokyo Tea stand out from classic Long Island Iced Tea.
Using fresh sweet and sour mix (made with real lemon juice and simple syrup) gives a brighter, cleaner flavor than store-bought versions.
If you want a lighter drink, cut the spirits down to 0.25 oz each and add extra soda. For a stronger version, keep the measurements as-is and use a minimal splash of mixer.
Serve it very cold and enjoy while the soda is still fizzy for the most refreshing sip.