Matcha Made In Heaven Recipe

Sift and whisk matcha

Sift 2 tsp ceremonial-grade matcha into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Using a bamboo whisk (chasen) or a small whisk, briskly whisk in an 'M' or 'W' motion until the matcha is frothy and fully dissolved, about 20–30 seconds.

If you prefer a touch of sweetness, whisk in 1 tsp fine sugar or 1 tsp simple syrup until dissolved. Set the matcha aside to cool slightly (2–3 minutes); it should remain warm but not scalding when added to the shaker.

Combine liquids

Fill a cocktail shaker with ice (about 6 medium cubes). Pour in 90 ml coconut water, 30 ml sweet vermouth, 45 ml bourbon or blended whiskey, and 10 ml fresh lime juice.

Add matcha

Add the prepared matcha (including any dissolved sugar) to the shaker. The warm matcha will chill quickly against the ice and integrate with the spirits.

Shake

Seal the shaker and shake vigorously for 12–15 seconds. This chills and slightly dilutes the drink, helps emulsify the matcha into the other liquids, and produces a lightly foamy texture.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass over one large ice cube (for an on-the-rocks presentation) using a Hawthorne and fine mesh strainer to catch any matcha particles and broken ice.

Dust a very light pinch (about 1/2 tsp worth, more for visual effect than flavor) of matcha over the foam for aroma and a green accent. Alternatively, float a thin young coconut ribbon or a lime wheel on the surface.

Serve immediately. Encourage the drinker to stir lightly before sipping so any separated matcha integrates fully.