Expert Instructress’s Matcha Sour Recipe

Bloom the matcha

Sift or stir 2 teaspoons matcha into a small bowl to remove clumps. Add 2 tablespoons hot water (about 80°C / 175°F) and whisk briskly in an M or W motion until a smooth, bright-green paste with no lumps forms. Set aside to cool for 1–2 minutes.

Prepare the shaker

In a cocktail shaker, combine the cooled matcha, 2 oz gin (or chosen spirit), 1 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz simple syrup, and 1 large egg white.

Dry shake

Without ice, secure the shaker and shake vigorously for 20–30 seconds. The dry shake emulsifies the egg white and helps develop a thick, silky foam.

Wet shake

Open the shaker, add about 1 cup of ice, close, and shake very hard for another 15–20 seconds until the outside of the shaker is frosty and well-chilled. This chills and dilutes the cocktail and further aerates the foam.

Double strain and serve

Strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass. If serving on the rocks, place 2–3 large ice cubes in the glass first and then strain over them.

Garnish and finish

Finish with 2 dashes of Angostura bitters applied either in a few small drops on the foam or a light spray, then use a toothpick to create a simple pattern if desired. Alternatively garnish with finely grated lemon zest or a thin lemon wheel on the rim. Serve immediately.

Notes & safety

If concerned about raw egg white, use pasteurized egg white or a commercial egg-white substitute (adjust quantity to product directions). Adjust simple syrup to taste if you prefer sweeter or tarter balance. For a vegetal-forward version, reduce simple syrup to 0.5 oz and increase matcha to 2.5 tsp.