3 Excellent Drinks That Prove Matcha Isn’t Just for Lattes

Ingredients

• 2 teaspoons Organic Stone‑Ground Matcha Powder (sifted before use)
• 120 ml Hot Water (80°C) (just off the boil, not scalding)
• 45 ml Coconut Rum (Cola) (40% ABV, Hawaiian style)
• 30 ml Mezcal (light, smoky)
• 30 ml Toasted Almond Syrup (Liber Co.) (rich, thick syrup)
• 22.5 ml Lime Juice (fresh or pseudo) (acidic component for balance)
• 5 ml Saline Solution (4:1 water to salt) (enhances mouthfeel)
• 0.125 teaspoon Xanthan Gum (prevents separation; use sparingly)
• 300 g Pebble Ice (for blending and shaking)
• 30 ml Strawberry Syrup (Labberco) (for the pink cream layer)
• 60 ml Heavy Cream (to be sweetened and floated)
• 60 ml Jamaican Rum (Plantation Yamaka) (funky, pot‑still style)
• 45 ml Pineapple Juice (organic, reconstituted) (can substitute fresh juice)
• 22.5 ml Pineapple Syrup (Liber Co.) (intensifies pineapple flavor)
• 5 ml Green Chartreuse (herbal liqueur, adds depth)
• 90 ml Japanese Whiskey (Amahagan World Malt) (for clarified cocktail, double batch)
• 30 ml White Creme de Cacao (clear chocolate liqueur)
• 30 ml Lemon Juice (fresh) (acid for clarification)
• 45 ml Vanilla Syrup (Savage Kitchen Provisions) (double batch for clarity drink)
• 5 dashes STB Chocolate Bitters (adds spice and chocolate notes)
• 45 ml Whole Milk (full‑fat) (for clarification; higher fat curdles faster)

Instructions

1. Prepare Matcha Tea

   Sift 2 tsp matcha powder through a fine mesh sieve into a small bowl. Add 120 ml hot water (≈80°C) and whisk briskly with a bamboo whisk or small kitchen whisk until frothy and fully dissolved. Use immediately; do not store.

   Time: PT5M

   Temperature: 80°C

2. Make Saline Solution

   Combine 4 parts cold water with 1 part fine sea salt (e.g., 4 ml water + 1 ml salt solution) and stir until dissolved. Set aside.

   Time: PT1M

3. Tokyo Vice – Frozen Base

   In a blender, combine 45 ml coconut rum, 30 ml mezcal, 30 ml matcha tea, 30 ml toasted almond syrup, 22.5 ml lime juice, 5 ml saline solution, 1/8 tsp xanthan gum, and a generous handful of pebble ice. Blend on high until smooth and thick (≈30 seconds).

   Time: PT2M

4. Tokyo Vice – Strawberry Cream Layer

   In a separate shaker, combine 60 ml heavy cream, 30 ml strawberry syrup, and a dash of simple syrup if extra sweetness is desired. Shake briefly (5‑7 seconds) to incorporate, then gently float the cream over the blended green layer in a jet pilot glass. Garnish with a pineapple frond if desired.

   Time: PT3M

5. Matcha Man – Highball Prep

   In a mixing glass, add 60 ml Jamaican rum, 45 ml matcha tea, 15 ml pineapple juice, 22.5 ml pineapple syrup, 22.5 ml fresh lime juice, 5 ml green Chartreuse, and 4‑5 drops saline solution. Add a pinch of xanthan gum (optional for body). Fill with pebble ice and stir briskly for 10‑12 seconds to chill and dilute slightly.

   Time: PT2M

6. Matcha Man – Serve

   Strain into a highball glass over fresh pebble ice. Garnish with a dehydrated pineapple wheel or a sprig of mint.

   Time: PT1M

7. Matcha Do‑About‑Nothing – Clarification Prep

   In a mixing glass, combine 90 ml Japanese whiskey, 30 ml white creme de cacao, 30 ml lemon juice, 45 ml vanilla syrup, and 5 dashes chocolate bitters. Slowly add 45 ml whole milk while gently stirring; the mixture will begin to curdle within seconds.

   Time: PT2M

8. Clarify the Cocktail

   Set a coffee filter (or cheesecloth) inside a funnel over a clean container. Pour the curdling mixture through the filter; the first pass will be cloudy. Allow it to drip for 5‑10 minutes, then gently pour the collected liquid back through the filter a second time to achieve clarity. Do not disturb the curd bed at the bottom.

   Time: PT10M

9. Serve Clarified Cocktail

   Measure 100 ml of the clarified liquid into a chilled coupe or rocks glass. Give a brief stir with a spoon to chill further if needed. No ice is required; the drink is served neat.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

0.5 g

Carbohydrates

18 g

Fat

12 g

Fiber

0 g