Detox Retox Recipe
Código Blanco Tequila, Matcha, Fresh Cucumber, Mint, Lime
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Bloom matcha
Sift 1 tsp ceremonial-grade matcha into a small bowl or measuring cup to remove clumps. Add 1 oz cold water and whisk briskly in an 'M' or 'W' motion with a bamboo whisk (chasen) or small frothing whisk until smooth, frothy, and fully dissolved (about 20–30 seconds). Set aside.
- 2
Prepare cucumber juice
If you haven't prepared cucumber juice in advance: peel or scrub one small English cucumber, cut into chunks, and place in a blender. Blend until smooth. Strain through a fine mesh sieve or cheesecloth into a measuring cup, pressing solids to extract about 1.5 oz (45 ml) of fresh cucumber juice. Discard pulp or reserve for another use.
- 3
Muddle mint
Place 6 fresh mint leaves in the base of a cocktail shaker. Gently clap the leaves between your hands to release aroma, then lightly muddle in the shaker with a muddler or the back of a spoon for about 5–8 gentle presses — just enough to bruise the leaves and release oils without turning them bitter.
- 4
Combine ingredients
Add 2 oz Código Blanco Tequila, 1.5 oz fresh cucumber juice, 0.75 oz fresh lime juice, 0.5 oz simple syrup, the bloomed matcha, and a handful of ice (about 1 cup) to the shaker with the muddled mint.
- 5
Dry shake then shake with ice
First perform a short dry shake (shake without ice) for 8–10 seconds to further emulsify the matcha and incorporate the mint. Then add ice (if not already added) and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
- 6
Double strain and serve
Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) using a Hawthorne strainer and a fine-mesh strainer to remove mint fragments and any matcha clumps. Pour gently to preserve froth.
Garnish & Finish
- 7