Matcha Gin Sour

Name: Matcha Gin Sour
Cuisine: Japanese
Ingredients: ½ tsp matcha green tea powder; 1 tbsp freshly squeezed lemon juice or yuzu juice; 1 tbsp freshly squeezed lemon juice or yuzu juice; 60 ml (2¼ fl oz/¼ cup) gin; 20 ml (⅔ fl oz/4 tsp) Le Sirop de Monin cane sugar syrup (or make your own – heat 1 part water with 1 part caster/superfine sugar until dissolved, let it cool down); 20 ml (⅔ fl oz/4 tsp) Le Sirop de Monin cane sugar syrup (or make your own – heat 1 part water with 1 part caster/superfine sugar until dissolved, let it cool down); 20 ml (⅔ fl oz/4 tsp) Le Sirop de Monin cane sugar syrup (or make your own – heat 1 part water with 1 part caster/superfine sugar until dissolved, let it cool down); 20 ml (⅔ fl oz/4 tsp) Le Sirop de Monin cane sugar syrup (or make your own – heat 1 part water with 1 part caster/superfine sugar until dissolved, let it cool down); dash of Angostura bitters; 1 small slice of lemon peel; edible flower; ice cubes

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Matcha and gin, what a combination! Intensely jade green in colour with a light astringency and spice flavours from the tea and gin, this is a cocktail I have revisited more times than I can count. Dangerously good!

Ingredients

½ tsp matcha green tea powder
1 tbsp freshly squeezed lemon juice or yuzu juice

Asia
Japan
Drinks
Gluten-free
Vegan

Method

Place all the ingredients except the lemon peel and edible flower in a cocktail shaker. Close and shake vigorously for about 20 seconds until cold and the matcha has dissolved into the drink. Strain into a chilled Martini glass. Twist and drop a lemon peel slice and edible flower into the glass and serve.