If you do not give matchava hoot about green tea its time you change your thinking. Much like anything edible its only a matter of time before its turned into something fried, frozen, or drinkable. Matcha is no different in this respect and it already is a drinkable. Traditionally, China and Japan use matcha for conducting tea ceremony’s.
In western culture however matcha is consumed as a way of showing the world you are a hipster and very pretentious or that you can turn it into a cocktail. Regardless of why you consume matcha you should try making this cocktail as a way of becoming one with the tea even though your ceremony is completely for the wrong reasons.
Ingredients
- 1 1/2 ounces of London dry gin
- 1 ounce manzanilla sherry
- 3/4 ounce simple syrup
- 1/2 barspoon of quality matcha tea
- Absinthe rinse
- lemon verbena for garnish
Directions
- In a mixing bowl, pour the gin, sherry and matcha. Whisk/stir well to combine the 3 and dilute the tea powder.
- Pour the contents into a cocktail shaker, add the simple syrup, ice and shake the hell out of it.
- Double strain into a rocks glass that’s been rinsed with a bit of absinthe, adding some fresh ice (a big block of ice works best) and garnish with a sprig of lemon verbena.NOTE: If you cant find any verbena, it’s cool, simply take a lemon swath and rub it on the sides after pressing some of the oils into the glass.
Recipe source: Death to Sour Mix
Photo source: @shoryulondon
