Meet Your Matcha Recipe

Brew espresso

Brew 2 oz fresh espresso. If you don't have an espresso machine, brew very strong coffee (use a slightly finer grind or less water) and measure 2 oz.

Bloom matcha

Place 1 tsp ceremonial-grade matcha powder into a small bowl or cup. Add 1 tablespoon of hot (not boiling, ~80°C / 175°F) water and whisk briskly in an M or zig-zag motion until fully dissolved and slightly frothy, creating a smooth matcha slurry with no lumps.

Combine with espresso

Immediately pour the hot espresso over the matcha slurry and stir until uniformly green and slightly foamy. Taste and, if you prefer a touch of sweetness to balance bitterness, stir in 0.25 oz simple syrup. Allow the mixture to cool to room temperature (or chill briefly in refrigerator for 5–10 minutes) before using in the cocktail.

Chill glass: place a coupe or martini glass in the freezer for a few minutes or fill with ice water while you prepare the drink.

Add ingredients to shaker: fill a cocktail shaker about halfway with ice (roughly 6 cubes). Pour in 1.5 oz vodka, 0.75 oz Mr Black coffee liqueur, 2 oz of the cooled matcha-infused espresso, and add 2 dashes chocolate bitters.

Dry shake (optional for texture): if you want extra integrated foam and a silkier texture, shake without ice vigorously for 10 seconds to further emulsify the matcha with the spirits.

Wet shake: add ice (if you dry-shook) or just proceed if ice already in shaker, then shake vigorously for 12–15 seconds until the outside of the shaker is very cold.

Double strain and serve: remove ice from your chilled glass. Double-strain the cocktail (through the shaker strainer and a fine mesh strainer) into the chilled coupe or martini glass to remove ice shards and any matcha particles.

Garnish and finish: lightly dust ~0.1 tsp matcha powder over the surface using a fine sieve for an aromatic finish. Serve immediately.