3 Matcha Cocktails for summer

Ingredients

• 0.125 tsp Matcha Powder (sifted to prevent clumping)
• 1 oz Water (room temperature, for dissolving matcha)
• 0.75 oz Simple Syrup (equal parts sugar and water, homemade or store‑bought)
• 3.5 oz Soda Water (chilled, for Heishi Mochi cocktail)
• 7 dashes Peychaud's Bitters (high‑proof, adds anise and spice notes)
• 1.5 oz Gin (London dry or Kyoto‑style dried gin)
• 1 tsp Matcha Powder (sifted, for First Lady cocktail)
• 0.5 oz Lemon Juice (freshly squeezed)
• 0.5 oz Cointreau (or any orange‑flavored triple sec)
• 0.5 oz Simple Syrup (for First Lady cocktail)
• 1 large Egg White (pasteurized if concerned about salmonella)
• 2 leaves Basil Leaves (fresh, gently pressed)
• 1.25 oz Gin (Kyoto distillery Kenobi Dried Gin or Roku Gin)
• 0.125 tsp Matcha Powder (sifted, for Yuzu Salty Dog)
• 1.5 oz Fresh Grapefruit Juice (prefer fresh; bottled juice acceptable)
• 0.5 oz Yuzu Juice (can substitute with a mix of lemon‑lime juice)
• 0.5 oz Simple Syrup (for Yuzu Salty Dog)
• pinch Salt (for rimming the glass)
• 1 slice Grapefruit Wheel (for garnish and rim)
• Ice (crushed or cubed as needed for each drink)

Instructions

1. Sift Matcha for Heishi Mochi

   Place 1/4 tsp matcha powder into a tea strainer and sift into a small mixing bowl to eliminate clumps.

   Time: PT30S

2. Create Matcha Base

   Add 1 oz room‑temperature water and 0.75 oz simple syrup to the sifted matcha. Whisk vigorously until fully dissolved and a thin foam forms.

   Time: PT30S

3. Assemble Heishi Mochi Bitters & Soda

   Fill a chilled highball glass with ice, pour the matcha mixture over the ice, then slowly add 3‑4 oz chilled soda water to maintain layers. Top with 6‑7 dashes of Peychaud's bitters.

   Time: PT45S

4. Sift Matcha for First Lady

   Sift 1 tsp matcha powder into the shaker tin to avoid clumps.

   Time: PT20S

5. Add Remaining First Lady Ingredients

   To the shaker, add 1.5 oz gin, 0.5 oz fresh lemon juice, 0.5 oz Cointreau, 0.5 oz simple syrup, 1 egg white, and 2 lightly bruised basil leaves.

   Time: PT1M

6. Dry Shake

   Seal the shaker and shake vigorously for 10 seconds without ice to emulsify the egg white.

   Time: PT10S

7. Add Ice and Shake Again

   Add a large ice cube and a smaller “cheater” cube, reseal, and shake for another 10‑12 seconds until the mixture is well‑chilled and frothy.

   Time: PT12S

8. Strain and Garnish First Lady

   Strain the cocktail through a Hawthorne strainer into a Collins glass filled with fresh ice. Garnish with a fresh basil leaf placed on top of the foam.

   Time: PT30S

9. Prepare Glass for Yuzu Salty Dog

   Moisten the rim of a rocks glass with a grapefruit slice, dip the rim into a shallow dish of salt, then set a fresh grapefruit wheel on the outside for garnish.

   Time: PT2M

10. Mix Yuzu Salty Dog Base

    In a shaker tin, combine 1.25 oz gin, 0.125 tsp sifted matcha, 1.5 oz fresh grapefruit juice, 0.5 oz yuzu juice, and 0.5 oz simple syrup. Add ice and shake briefly (5‑6 seconds) to chill.

    Time: PT1M

11. Layer and Serve Yuzu Salty Dog

    Strain the mixture over fresh ice in the salted rim glass, allowing the gin‑matcha layer to sit atop the citrus blend. Garnish with the grapefruit wheel.

    Time: PT30S

12. Final Presentation

    Serve all three cocktails side‑by‑side, allowing guests to experience the progression from low‑ABV soda to a frothy sour and finally a layered salty‑citrus drink.

    Time: PT30S

Nutrition Facts

Calories

150

Protein

0g

Carbohydrates

15g

Fat

0g

Fiber

0g