Kappa Punch Recipe

Make almond milk

Place 0.75 cup finely ground blanched almonds in a heatproof bowl. Pour 1 cup hot (not boiling) water over the almonds, let steep for 30 minutes, then vigorously stir or briefly blend to extract oils and flavor.

Strain

Strain the almond mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container, pressing to extract as much liquid as possible. Discard or keep almond meal for baking.

Sweeten and flavor

While the almond milk is warm, stir in 1 cup granulated sugar until dissolved. Whisk in 1 tsp matcha powder until fully dispersed (use a small whisk or frother to avoid clumps). Add 0.25 tsp orange flower water if using and 1 tbsp vodka to stabilize. Cool to room temperature, then refrigerate. Yields about 6 ounces; use 0.5 oz per cocktail.

Chill a coupe or rocks glass by filling with ice and setting aside.

In a cocktail shaker add 2 oz blanco tequila, 0.75 oz shochu, 0.5 oz Midori, 0.75 oz fresh lime juice, and 0.5 oz matcha orgeat. If you prefer a sweeter drink, add up to 0.25 oz simple syrup.

Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the orgeat.

Discard ice from the chilled serving glass and double-strain the cocktail into the glass using both the shaker strainer and a fine mesh to remove any almond sediment or small ice shards.

Garnish with a lime wheel on the rim and optionally a thin cucumber ribbon or shiso leaf across the top for a bright, herbal note.

Serve immediately.