I’ve been experimenting with using different spirits to mix up matcha cocktails. This is my favorite recipe so far. It has a spicy earthy flavor, the ginger and matcha complement each other nicely. This recipe was inspired by the Matcha Mule recipe mentioned on Eater (14 Excellent Cocktails That Prove Matcha Isn’t Just for Tea). That recipe used matcha-infused vodka, lime and Cock ‘n Bull ginger beer. Mine is a lower sugar take on that recipe.
Recipe (makes 1 matcha cocktail)
For the ginger tea
2 Yogi ginger tea bags (optional, gives it a stronger ginger flavor)
1 ginger root
For the matcha cocktail
1/2 tsp culinary grade matcha green tea powder (used: Maeda En culinary matcha)
1/2 tsp organic cane sugar
1.5 oz. vodka (used: .75 oz Chopin vodka)
1 lime
2 ice cubes
Directions
Night before: remove outer skin of Ginger root, cut into small pieces. Drop into a heat-proof tea steeper (I use a French Press). Add 2 ginger tea bags (optional). Add almost-boiling water to tea. Use at least 4 oz., more or less depending on how strong you want it. Let the tea cool, then cover and put it in your fridge to steep overnight.
Strain ginger root out of ginger tea, measure out 4 oz. tea, pour into shaker- Slice lime wheel for garnish
- Put 2 ice cubes in cocktail glass
- Squeeze 1/2 the lime into shaker
- Add vodka, matcha, cane sugar to shaker (make sure to add the matcha last, as it tends to get clumpy fast)
- Shake vigorously for 30 seconds – 1 minute
- Pour over ice cubes (there should be a nice froth from the matcha)
- Add garnish
And there you have it! A delicious matcha cocktail recipe that’s tasty and low in sugar.