How to Make a Japanese Slipper Cocktail | TT - London
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Japanese Slipper

By Stephen Thompson

Midori, Cointreau and lemon juice are shaken together to form the Japanese Slipper, a delicious sweet and sour, low ABV sipper.


25ml Midori

25ml Triple Sec

25ml Lemon Juice

Cocktail Cherry to Garnish


Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds


201 calories


No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!


Serves 1


Chill a martini glass/coupette in the freezer or fill it with ice.

Take your Boston glass or small tin and, using your jigger to measure, add the melon liqueur and triple sec to the shaker.

Using your Mexican elbow and your jigger to measure, squeeze 25ml of lemon juice and add it to the shaker.

Fill your shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.

Remove your glass from the freezer or empty of ice if necessary, and using your Hawthorne strainer and your fine strainer, double strain your cocktail into your chilled martini glass or coupette.

Drop a cocktail cherry into the drink to garnish.

Serve and enjoy!


An enduringly mysterious low-ABV concoction, the Japanese Slipper was most likely created at Mietta’s Restaurant in Melbourne by Jean-Paul Bourguigon in 1984.

Possibly created at Mietta’s Restaurant in Melbourne by Jean-Paul Bourguigon in 1984, there is nothing too Japanese about this cocktail, apart from midori being made in Japan, but the Japanese word midori means green so it could be related.