Heart Of Te Fiti Recipe

Prepare matcha

Sift 1 tsp ceremonial matcha into a small bowl. Add 2 tablespoons warm (not boiling) water and whisk vigorously in a zig-zag motion with a bamboo whisk or small frother until smooth, frothy, and free of lumps (about 15–30 seconds).

Make honey emulsion

In a small container, combine 0.5 tablespoon honey with 0.5 ounce of the chilled house-made lemonade and stir until the honey is fully dissolved to make a thin honey syrup. This helps the honey incorporate evenly into the cocktail.

Build and shake

In a cocktail shaker, add ice (about 1 cup), 1.5 oz Glendalough Wild Rose Gin, 0.5 oz Fruitful Passionfruit Liqueur, 0.5 oz Fruitful Pink Guava Liqueur, the prepared matcha, the honey syrup, and the remaining 2.5 oz house-made lemonade (reserve about 0.5 oz if you prefer a bit less dilution). Seal the shaker and shake vigorously for 12–15 seconds until chilled and slightly frothy from the matcha and lemonade.

Strain into glass

Double-strain the shaken cocktail into a chilled coupe or rocks glass filled with fresh ice (if serving over ice) or without ice for a neater presentation. Leave a little space (about 1/2 inch) at the top of the glass for the foam.

Combine foam ingredients

In a tall mixing cup or small blender, combine 1 oz passionfruit purée, 1 oz aquafaba (or pasteurized egg white), 0.25 oz fresh lemon juice, 0.5 tsp sugar (or equivalent honey syrup), and 0.25 tsp soy lecithin if using. Stir briefly to combine.

Aerate foam

Option A (hand blender): Use an immersion blender at the surface of the liquid to incorporate air and create foam. Blend for 20–40 seconds until a stable, glossy foam forms. Option B (shaker): Dry-shake (no ice) the ingredients vigorously in a cocktail shaker for 20–30 seconds, then add ice and shake again for 10 seconds to further emulsify; finish by straining. Option C (iSi siphon): Charge one N2O cartridge and dispense a small amount of foam onto a spoon to test consistency.

Top the cocktail

Using a bar spoon, gently spoon or dispense about 1–1.5 ounces of the passionfruit foam on top of the prepared cocktail. The foam should rest on the surface, creating a distinct layer. If needed, use the back of the spoon to smooth the foam.

Sprinkle a light dusting (about 1/8 tsp) of matcha powder over the foam for color and aroma. Place a thin lemon wheel or twist on the rim or float it lightly, and add half a passionfruit (seeds-side up) or a few passionfruit seeds on top of the foam for visual impact and extra tartness.

Serve immediately while the foam is fresh. Provide a small spoon so guests can enjoy the foam first, then sip the floral, fruity cocktail beneath.