Matcha Martini

Ingredients

• 2 scoops Ceremonial Grade Matcha (sifted, high quality for best flavor)
• 1 oz Hot Water (just off boil, about 175°F (80°C))
• 1.5 oz Liquor 43 (Spanish vanilla‑cinnamon liqueur)
• 1.5 oz Shochu (Japanese rice vodka) (Japanese rice spirit, can substitute vodka)
• 0.75 oz Heavy Cream (full‑fat, chilled)
• 1 large Egg White (room temperature, fresh)
• 1 twist Orange Peel (fresh orange, for garnish)
• 2 drops Espresso Oil (use espresso bitters or a few drops of espresso‑infused oil)

Instructions

1. Dissolve Matcha

   Add the 2 scoops of ceremonial grade matcha to the shaker, then pour in 1 oz of hot water. Whisk quickly until the matcha is fully dissolved and no clumps remain.

   Time: PT1M

2. Add Liquor and Cream

   Measure and add 1.5 oz Liquor 43, 1.5 oz shochu, 0.75 oz heavy cream, and the egg white into the shaker.

   Time: PT30S

3. Dry Shake

   Seal the shaker and shake vigorously without ice for about 15 seconds. This emulsifies the egg white and creates a silky foam.

   Time: PT15S

4. Ice Shake

   Add a handful of ice to the shaker and shake again for 10 seconds to chill the cocktail.

   Time: PT10S

5. Double Strain

   Place the fine mesh strainer over a chilled martini glass and double‑strain the cocktail to remove ice shards and any remaining matcha particles.

   Time: PT30S

6. Garnish

   Express an orange peel over the drink to release its oils, rim the glass with the peel, then drop 2 drops of espresso oil onto the foam.

   Time: PT15S

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g