The Buran: A Professional Guide to the Perfect Midori & Vodka Sour

The Buran cocktail is a contemporary masterpiece designed for those who appreciate a vibrant, multi-dimensional drinking experience. Named after the powerful cold winds of Central Asia, this drink delivers a "storm" of refreshing flavors, combining the crisp neutrality of vodka with the lush, tropical sweetness of Midori melon liqueur. Its striking green hue and velvety foam head make it a sophisticated choice for both high-end bar menus and home gatherings.

The profile is carefully engineered to balance sweetness, acidity, and herbal freshness. By utilizing aquafaba instead of egg whites, the drink achieves a dense, silky texture that is entirely vegan-friendly, making it accessible to a wider audience without compromising on quality or presentation.

Essential Bar Tools

To achieve the correct texture and temperature for a Buran cocktail, the following equipment is required:

• Cocktail Shaker: A Boston or Cobbler shaker to properly emulsify the ingredients.

• Double Strainer: A Hawthorn strainer paired with a fine-mesh tea strainer to ensure a crystal-clear liquid under the foam.

• Jigger: For precise measurement of all liquid components.

• Muddler: To gently extract the essence of fresh mint.

• Glassware: A Double Old Fashioned or Rock glass (340–380 ml / 11.5–12.8 oz).

Ingredients and Measurements

Precision is the key to balancing the high sugar content of melon liqueur with the sharpness of citrus.

• 40 ml (1.35 oz) Vodka (Select a premium, neutral grain vodka)

• 20 ml (0.68 oz) Midori Melon Liqueur

• 30 ml (1.01 oz) Fresh Lemon Juice (Freshly squeezed and fine-strained)

• 15 ml (0.51 oz) Acacia Honey Syrup (2:1 ratio recommended)

• 20 ml (0.68 oz) Aquafaba (The liquid from unsalted canned chickpeas)

• 6-8 Fresh Mint Leaves

• Ice: High-quality cubes for shaking and one large clear ice cube for serving.

Step-by-Step Preparation

1. Prepare the Sweetener

The use of Acacia honey is intentional; its light, floral notes do not overpower the melon. Detailed instructions for creating the perfect Acacia Honey Syrup can be found here.

2. Extract the Mint Essence

Place the fresh mint leaves into the bottom of the shaker. Add the vodka and muddle gently. The objective is to release the aromatic oils without shredding the leaves, which can lead to a bitter, "grassy" aftertaste. The ethanol in the vodka acts as a solvent, efficiently pulling the flavor from the mint.

3. The Emulsification (Dry Shake)

Add the Midori, lemon juice, honey syrup, and aquafaba to the shaker. Perform a Dry Shake (shaking without ice) for approximately 15 seconds. This step is crucial for building the molecular structure of the foam, as the proteins in the aquafaba expand to create a rich, meringue-like texture.

4. The Chill (Wet Shake)

Fill the shaker with plenty of ice. Shake vigorously for another 15–20 seconds. This provides the necessary dilution and brings the cocktail to the ideal serving temperature.

5. Filtration and Presentation

Place a large ice cube into the Double Old Fashioned glass. Using the double-straining method, pour the cocktail into the glass. This removes any small mint fragments or ice shards, resulting in a smooth pour. Allow the drink to settle for a few seconds; the foam will naturally rise to the top, creating a distinct, elegant layer.

Garnish: A single, slapped sprig of fresh mint and an expressed lemon twist to enhance the olfactory experience.

Flavor Profile and Technical Analysis

• Primary Base: Vodka provides the necessary ABV and body without interfering with the flavor palette.

• Sweetness & Color: Midori offers the signature electric green color and a "honeydew" sweetness.

• Acidity: Fresh lemon juice cuts through the viscosity of the liqueur and honey, providing a clean finish.

• Texture: Aquafaba introduces a creamy mouthfeel that lingers on the palate, softening the impact of the alcohol.

• Aromatics: The mint provides a cooling sensation on the nose that perfectly complements the melon notes.

Professional Food Pairings

The acidity and herbal notes of the Buran make it an excellent companion for light, savory dishes:

• Seafood: Sushi, sashimi, or citrus-marinated shrimp skewers.

• Aperitivo: Bruschetta featuring fresh tomatoes, basil, and a drizzle of balsamic.

• Cheese: Goat cheese crostini with a light touch of honey to mirror the ingredients in the glass.

If you enjoyed learning about this signature creation, explore our extensive library of recipes in the Cocktails section. To master the individual components that make these drinks possible, visit our guide on Ingredients.

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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer