Shizuku Recipe

Whisk matcha

Sift 0.5 tsp ceremonial matcha into a small bowl. Add 0.5 oz cold filtered water and whisk briskly in an 'M' or 'W' motion until a smooth, slightly frothy slurry forms with no lumps (about 15–30 seconds). This produces an even matcha concentrate for the cocktail.

Combine base ingredients

In a cocktail shaker, add 1.5 oz Johnnie Walker Black Label, 0.75 oz sake, 0.5 oz honey syrup, 0.5 oz yuzu juice, and the prepared matcha slurry. Add a large scoop of ice (enough to chill quickly).

Dry-shake then shake

First perform a short dry-shake (no ice) for 8–10 seconds if you prefer extra emulsification of matcha and honey. Then add ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Double strain into glass

Double-strain the shaken mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove remaining matcha particles and ice shards.

Top with kombucha & bitters

Gently top with 2 oz cold elderflower kombucha — pour slowly down the side so the cocktail retains some effervescence. Add 2 dashes of chocolate bitters on the surface; they will partially sink and create aromatic notes reminiscent of a tea ceremony dessert.

Garnish

Lightly dust 0.1 tsp matcha powder across the top using a small sieve to evoke a 'drop' motif. Finish with a thin yuzu peel or slice on the rim or floated atop for aroma.