Sift 1 tsp matcha powder into a small bowl or cup to remove clumps. Add 1 tablespoon hot water (just off boiling) and whisk vigorously in a zigzag motion or use a small handheld frother until fully dissolved and you have a smooth, slightly frothy paste with no lumps (about 15–30 seconds).

Combine ingredients

Add the dissolved matcha paste to a cocktail shaker. Pour in 2 oz vodka, 0.5 oz dry vermouth, 0.5 tsp simple syrup, and 0.5 oz cold water. The small amount of cold water helps integrate the matcha and slightly open the texture of the drink.

Shake and chill

Fill the shaker with about 6 ice cubes, secure the lid, and shake vigorously for 12–18 seconds. The goal is to chill the liquid quickly and aerate it slightly so the matcha disperses evenly and the drink develops a silky mouthfeel.

Strain

Double-strain the cocktail into a chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to catch any remaining matcha particles. If you prefer a bolder matcha texture, single-strain only.

Garnish and serve

Express a lemon twist over the surface (pinch to release oils) and drop it into the glass, or float a thin cucumber slice across the top. Serve immediately.

Optional Rinse / Variation

For a more intense matcha aroma, pour 0.25 oz vodka (or gin) into the chilled serving glass, swirl to coat the inside, then discard or keep the excess (or leave for a faint rinse). Alternatively, dissolve 1 tsp matcha in 0.5 oz very hot water to make a concentrated rinse, swirl and discard before straining the cocktail into the glass.