Quarter Zips & Matcha Recipe

Infuse and measure

If you don't have a ready chai concentrate, steep a strong chai (2 tea bags in 2 oz hot water for 5 minutes), cool, and reduce to 0.25 oz. Measure out Roku gin, Amaro Nonino, dry vermouth, chai concentrate, and cold brewed matcha.

Build and stir

Add gin, Amaro Nonino, dry vermouth, chai concentrate, and cold matcha into a mixing glass. Add plenty of ice (about 6 large cubes). Stir gently for 25–30 seconds until well-chilled and slightly diluted (mixing glass should frost). This keeps the texture silky and integrates the chai and matcha.

Strain

Double-strain the stirred cocktail into a chilled Nick & Nora or coupe glass to remove any small ice shards and ensure a clean base for the foam.

Bloom the matcha

In a small jar or mixing cup, sift the matcha powder to remove clumps. Add cold water (0.5 oz) and whisk or stir until dissolved and smooth. This prevents graininess in the foam.

Combine foam ingredients

To the bloomed matcha add aquafaba (or egg white), simple syrup (0.25 oz), lemon juice (0.125 oz) and optional superfine sugar. Place the ingredients in a cocktail shaker without ice (dry shake).

Dry shake

Dry shake vigorously for 15–20 seconds to build volume and emulsify the foam. If using egg white, ensure pasteurized for safety; if using aquafaba, shake a bit longer (20–30 s) for a stable foam.

Wet shake and settle

Add 2–3 ice cubes to the shaker and shake again for 10 seconds just to chill the foam slightly (do not over-dilute). Then allow the shaker to rest upright for 10–15 seconds so the foam separates and rises.

Top the cocktail

Using a bar spoon or the back of a small spoon, gently spoon or pour the matcha foam over the surfaced cocktail to create a 1/2 to 3/4-inch foam cap. Aim for an even, velvety layer.

Finish

Lightly dust the foam with matcha powder (about 1/8 tsp) using a fine mesh sieve for an even finish. Add a dehydrated citrus wheel or a lemon twist on the rim or floated on the foam.