Matcha Martini
Matcha Martini is a easy Japanese Fusion recipe that serves 1. 250 calories per serving. Recipe by BarChemistry on YouTube.
Prep: 5 min | Cook: 1 min | Total: 11 min
Cost: $13.09 total, $13.09 per serving
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
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
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
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
Ice Shake
Add a handful of ice to the shaker and shake again for 10 seconds to chill the cocktail.
Time: PT10S
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
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
Dietary info: Gluten‑Free, Vegetarian
Allergens: Egg, Dairy
Ingredient Substitutions
- Instead of Ceremonial Grade Matcha: Culinary grade matcha
- Instead of Hot Water: Warm water
- Instead of Liquor 43: Vanilla vodka, Vanilla syrup + vodka
- Instead of Shochu (Japanese rice vodka): Vodka
- Instead of Heavy Cream: Half‑and‑half, Coconut cream (non‑dairy)
- Instead of Egg White: Aquafaba (chickpea water)
- Instead of Orange Peel: Lemon peel
- Instead of Espresso Oil: Espresso bitters
Equipment Needed
- Cocktail Shaker
- Fine Mesh Strainer
- Jigger
- Bar Spoon (optional)
- Citrus Peeler (optional)
- Martini Glass
Critical Steps — Do Not Skip
- Fully dissolve the matcha in hot water to avoid gritty texture.
- Perform a vigorous dry shake to create a stable foam.
- Double strain the cocktail for a smooth, clear finish.
Chef Tips from the Video
- Use ceremonial grade matcha for a bright, vegetal flavor that shines through the cocktail.
- Shake the cocktail in a metal shaker; the cold metal helps create a tighter foam.
- Serve immediately after garnish for the best aroma and visual impact.
Troubleshooting
Foam is weak or disappears quickly.
Ensure a proper dry shake without ice and use fresh egg white or aquafaba. Adding a pinch of cream of tartar can also stabilize the foam.
Matcha tastes gritty.
Sift the matcha before adding and whisk thoroughly with hot water until fully dissolved.
Cocktail is too sweet or too bitter.
Adjust the amount of Liquor 43 (reduce for less sweetness) or add a tiny splash of fresh lemon juice to balance bitterness.
Storage
Refrigerator: If any cocktail remains, store in a sealed container for up to 24 hours. Re‑shake before serving.
Freezer: Not recommended; the texture will change.
Room temperature: Do not leave at room temperature for more than 2 hours due to raw egg white.
Make-Ahead Tips
- Prepare the matcha‑water solution in advance and keep it refrigerated.
- Chill the martini glass in the freezer for 5‑10 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of a Matcha Martini in Japanese‑inspired cocktail culture?
The Matcha Martini blends traditional Japanese green tea, a staple of tea ceremony culture, with Western cocktail techniques. It reflects Japan’s modern mixology trend of incorporating tea’s earthy flavor into spirits, creating a bridge between ceremonial tea and contemporary bar culture.
How does the Matcha Martini fit into the broader Japanese fusion cocktail tradition?
Japanese fusion cocktails often pair native ingredients like matcha, yuzu, or shochu with classic spirits. The Matcha Martini follows this pattern by using matcha and shochu alongside Liquor 43, showcasing the balance of umami, sweetness, and citrus that defines many Japanese‑inspired drinks.
What traditional regional variations of matcha‑based cocktails exist in Japan?
In Japan, matcha is sometimes mixed with sake or shochu in simple highball‑style drinks, and there are regional specialties such as the Kyoto‑style matcha sour that adds citrus. The Matcha Martini is a Western‑style adaptation that adds cream and egg white for a richer texture.
What occasions or celebrations is a Matcha Martini traditionally associated with in Japanese or modern cocktail culture?
While not a traditional Japanese celebratory drink, the Matcha Martini is popular at upscale cocktail parties, New Year gatherings, and as a sophisticated alternative to coffee‑based drinks at brunches or after‑dinner events.
What authentic ingredients are essential for a traditional Matcha Martini versus acceptable substitutes?
Authentic ingredients include ceremonial grade matcha, Japanese rice shochu, and fresh egg white. Acceptable substitutes are culinary‑grade matcha, vodka in place of shochu, and aquafaba instead of egg white, though the flavor and texture may differ slightly.
What are the most common mistakes to avoid when making a Matcha Martini at home?
Common errors include not fully dissolving the matcha, skipping the dry shake (which prevents proper foam), and over‑shaking with ice which dilutes the cocktail. Also, using cold water for the matcha will leave a gritty texture.
Why does this Matcha Martini recipe use a dry shake before adding ice?
The dry shake emulsifies the egg white and heavy cream, creating a stable, silky foam. Adding ice too early would cool the mixture before the foam forms, resulting in a thin, less creamy texture.
How do I know when the Matcha Martini is done shaking and ready to strain?
After the dry shake, the mixture should look frothy and increase in volume. After the ice shake, the shaker should feel cold to the touch and the cocktail should be visibly chilled. A quick taste should reveal a balanced, smooth mouthfeel.
Can I make the Matcha Martini ahead of time and how should I store it?
You can prepare the matcha‑water solution and keep it refrigerated for up to 24 hours. The assembled cocktail should be shaken and served fresh; if stored, keep it in a sealed container in the fridge and give it a vigorous shake before serving.
What does the YouTube channel BarChemistry specialize in?
The YouTube channel BarChemistry focuses on creative cocktail recipes, mixology techniques, and the science behind drink preparation, often blending classic bar knowledge with experimental twists.
How does the YouTube channel BarChemistry's approach to Japanese‑inspired cocktails differ from other cocktail channels?
BarChemistry emphasizes precise measurements, scientific explanations (like emulsification and temperature control), and often incorporates authentic Japanese spirits and ingredients, whereas many other channels may use more generic substitutes.
Last updated: August 31, 2026
