Matcha is packed with antioxidants, detoxifies and boosts metabolism – the perfect drink in the morning. Now, add this drink to your list of favorite cocktails by adding gin. Lottie Muir, author of WILD MOCKTAILS AND HEALTHY COCKTAILS, shares her recipe for Matcha Sour, guaranteed to be your favorite post yoga class treat.
Matcha green tea is all the rage and for very good reason. If it is prepared properly and if you use ceremonial-grade matcha, you will experience so many wonderful taste sensations, let alone health benefits. It is rare to be able to taste vegetal, grassy, bitter, sweet, and malty flavors with just one ingredient. The trick seems to be to use the most expensive grade of matcha tea you can afford—for both flavor and color—and to make sure you don’t burn it, as this creates an unpleasant bitterness and a duller green color. When mixed with a dry gin, the botanicals blend beautifully. Here, you could also try using bison grass vodka for a similar effect. The basil provides another level of herbal wonder. Use Thai basil for a bit of a kick, or any other herb that takes your fancy. This method could, I suppose, be called cold brew—in fact, it’s an instant cold brew… there’s no hanging around with this one!
1 level tsp matcha powder (preferably ceremonial-grade)
3oz (90ml) dry gin, such as London Dry
1oz (30ml) heather Honey Syrup (see page 16)
1oz (30ml) freshly squeezed lemon juice or yuzu juice (if you have it)
1 egg white 4 basil leaves
Tools: Teaspoon, small bowl, egg whisk or chasen (a beautiful bamboo whisk with fine bristles, which is even better, but not essential), cocktail shaker, hawthorne strainer, tea strainer
Glass: Martini/coupe (x 2) Ice: Cubes
Garnish: Tiny dots of matcha powder or a basil leaf
Carefully measure 1 level teaspoon of matcha tea into the bowl and pour over the gin. Using the egg whisk or bamboo chasen, whisk the matcha rapidly to blend it with the gin. You want the gin to practically foam, so will need to make some effort here. Fill your cocktail shaker two-thirds of the way up with ice and add the gin/matcha mix, together with the Honey Syrup, lemon/yuzu juice, egg white, and basil leaves—smack the leaves first to release their essential oils. Cover and shake vigorously for at least 20 seconds to ensure the egg emulsifies. Use a hawthorne strainer and tea strainer to double- strain the mix (see page 25) into the glasses. Garnish with a few tiny dots of matcha powder or a basil leaf, and serve immediately.
Pair your Matcha Sour with a yummy dessert!