More than a few years ago we meet Marc and Suzanne P in New York City to celebrate Marc and Ed’s 40th birthdays. After a fabulous dinner we met up with my brother, Geoff T, for an after dinner drink. Geoff recommended The Campbell Apartment in Grand Central Station. It was the former office of 1920’s mogul, John W. Campbell and is an amazing space – perfect for some old fashioned cocktails. Ed ordered a Robber Baron and liked it so much we had to make it at home.
Think Mojito with a surprising twist – Midori liqueur (and vodka instead of rum). The last time I had been in possession of Midori it was in college and only because I inherited it from my friend, Gil C, as he was going to study abroad for the year. If you don’t have any Midori in your liquor cabinet, it’s worth going out to get some.
Midori is made from honeydew melons and is very sweet, so it needs to be mixed with something. Created by Japan’s Suntory, Midori means “green” in Japanese. It was launched in 1978 at Studio 54 in New York City for the cast, crew and producers of the movie, Saturday Night Fever. That must have been some party!
The Campbell Apartment was special, somewhat secretive bar. It closed in 2016 and re-opened the following year as The Campbell Bar under new ownership. The stunning architecture still remains but it’s now much more open and easier to find especially since there’s now outdoor seating.
Gluten-Free/Wheat-Free Option: Midori is naturally gluten-free. Be sure to pair it with a gluten-free vodka such as Tito’s (corn-based) or Ciroc (grape-based).
| Robber Baron Cocktail | Print |
- 1-3/4 ounce good quality vodka
- ½ ounce Midori melon liqueur
- 8-10 mint leaves
- ¾ ounce lime juice
- 1 ounce simple syrup (see Notes)
- Club soda
- Garnish: mint sprg
- In a highball glass, muddle mint leaves, lime juice and simple syrup.
- Fill glass with ice and add vodka and Midori.
- Top with club soda and stir.
- Garnish with a mint sprig.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
So I tried this recipe but substituted gin ( I prefer the flavor of gin) for the vodka and it was totally amazing. I thinking I’m going to have to go back for round two of this delicious treat.
Bridget – I am so glad you liked it! I prefer gin to vodka, too. I’ll have to try it with gin next time.