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Ingredients

• 1 teaspoon Matcha Powder (culinary grade, sifted)
• 1 ounce Aged Rum (Bacardi aged rum or any dark rum)
• 1 ounce White Rum (Bacardi white rum or any light rum)
• 0.5 ounce PX Cherry Liqueur (Pedro Ximenez cherry liqueur, sweet)
• 1 cup Ice (regular ice cubes for shaking; clear ice cubes for serving)

Instructions

1. Whisk Matcha with Rum

   Add 1 tsp sifted matcha powder to a small bowl, pour in 1 oz aged rum and 1 oz white rum, then use a milk frother to whisk until the matcha is fully dissolved and the mixture is frothy.

   Time: PT1M

2. Strain into Mixing Tin

   Pour the whisked mixture through a fine mesh strainer into a mixing tin to catch any remaining matcha particles.

   Time: PT30S

3. Add Sweetener and Shake

   Add 0.5 oz PX cherry liqueur and a handful of regular ice to the mixing tin, then shake vigorously for about 10 seconds until the shaker feels cold to the touch.

   Time: PT1M

4. Prepare Glass

   Fill an old‑fashioned glass with clear ice cubes.

   Time: PT30S

5. Double Strain into Glass

   Using a fine mesh strainer, double strain the shaken cocktail into the prepared glass over the clear ice.

   Time: PT30S

Nutrition Facts

Calories

190

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

0g