Kyoto Sour Recipe

Sift 0.5 tsp matcha into a small bowl to remove clumps. Add about 1/2 tsp hot (not boiling) water and whisk briskly in a zig-zag motion until a smooth paste forms. Set aside to cool.

Cook Syrup

In a small saucepan combine 1 cup pear purée (or strained pear juice) and 1 cup granulated sugar. Add smashed ginger or galangal slices, 2 whole cloves and 1 star anise. Warm over medium heat, stirring, until sugar dissolves and mixture barely simmers. Reduce heat and simmer gently for 8–10 minutes to infuse spices.

Finish & Strain

Remove from heat, stir in 1 tablespoon lemon juice. Let cool to room temperature. Strain through a fine mesh sieve to remove solids. Store in the refrigerator up to 2 weeks. Use 3/4 oz per cocktail.

Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail.

In a cocktail shaker (no ice), combine 2 oz gin, 1 oz cooled strong green tea, 0.75 oz house spiced pear syrup, 0.75 oz fresh lemon juice, 0.5 oz coconut water, the prepared matcha paste, and 1 egg white. Dry-shake (no ice) vigorously for 20–30 seconds to emulsify and create volume.

Add ice to the shaker and shake again vigorously for 15–20 seconds until the shaker is cold and the foam is creamy and firm.

Dump ice water from the chilled glass and double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh sieve to remove ice shards and any matcha clumps.

Dust a light, even sprinkle of additional sifted matcha (about a pinch) over the foam for a green accent, or rim the glass lightly with a little superfine sugar mixed with a tiny pinch of matcha before pouring.

Float a thin pear slice or a lemon twist on the foam and add a single micro basil or mint leaf if desired.

Serve immediately. Advise the guest to sip and enjoy the layered aromas of green tea, pear spice, galangal warmth and coconut softness with the silky egg-white texture.