MATCHA MARTINI: The Next Big Thing?!

Ingredients

• 4 g Matcha Powder (high‑grade ceremonial grade, sifted to remove clumps)
• 36 g Cold Water (use chilled filtered water)
• 20 ml Vanilla Vodka (homemade: vodka infused with a vanilla pod for at least 24 h)
• 20 ml White Rum (good quality, light tropical notes)
• 15 ml Cane Sugar Syrup (Monin or homemade simple syrup (1:1 sugar to water))
• 1 g Saline Solution (fine sea salt dissolved in water (approx. 0.5 % solution))
• 150 g Ice (crushed or cubed, for shaking)

Instructions

1. Measure and Sift Matcha

   Weigh 4 g of high‑grade matcha powder and sift it through a fine mesh sieve into a mixing bowl to eliminate clumps.

   Time: PT1M

2. Add Cold Water

   Add 36 g (ml) of chilled filtered water to the sifted matcha.

   Time: PT30S

3. Whisk to Emulsify

   Using a bamboo whisk, briskly whisk the matcha‑water mixture in a ‘W’ motion until a glossy, frothy surface forms.

   Time: PT2M

4. Final Whisk for Smoothness

   Give the matcha mixture one more quick whisk to ensure no remaining lumps.

   Time: PT30S

5. Combine Cocktail Ingredients

   Into a cocktail shaker, add the whisked matcha, 20 ml vanilla‑infused vodka, 20 ml white rum, 15 ml cane sugar syrup, and 1 g saline solution.

   Time: PT1M

6. Add Ice and Shake

   Fill the shaker with 150 g of ice, seal tightly, and shake hard for about 15–20 seconds until the shaker feels very cold.

   Time: PT1M

7. Fine Strain into Glass

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

   Time: PT30S

8. Serve

   Garnish optionally with a thin matcha‑dust rim or a vanilla bean, then serve immediately.

   Time: PT30S

Nutrition Facts

Calories

134

Protein

0 g

Carbohydrates

10 g

Fat

0 g

Fiber

0 g