アキラ Akira Recipe

Sift 1 teaspoon of ceremonial-grade matcha into a small bowl to remove clumps.

Add about 2 tablespoons of hot water (around 80°C / 175°F). Whisk vigorously in a zig-zag motion until smooth and slightly frothy. Set aside to cool to room temperature (about 5 minutes).

Make honey syrup

If you don't have honey syrup ready: combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until fully blended. Cool before using.

Place a cocktail shaker on a flat surface. Add ice (about 6 pieces) to chill the shaker.

Pour 2 oz tequila blanco into the shaker.

Add 1 oz of the cooled matcha concentrate (if your matcha concentrate is stronger or weaker, adjust so the matcha presence is bright but not overpowering).

Add 1/2 oz honey syrup and 1/2 oz fresh lime juice to the shaker.

If using, add 1/4 oz dry vermouth to round the edges and add subtle complexity.

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosty. This both chills and slightly dilutes the cocktail, and helps integrate the matcha.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to catch any small matcha particles and ice shards.

Lightly dust 1/4 teaspoon matcha powder over the surface of the drink using a small fine-mesh sieve for an even, delicate layer.

Express a lime twist over the drink to release oils, then drop it or lay a lime wheel on the rim.

Serve immediately. Recommend tasting and adjusting in future batches: increase honey syrup for more sweetness, add a touch more lime for brightness, or reduce matcha if too vegetal.