Ryokucha Hi Recipe

Brew and chill ryokucha

Brew green tea (ryokucha) stronger than drinking strength: use about 1 tablespoon of good green tea leaves per 8 oz (240 ml) water at 80°C (175°F), steep 1.5–2 minutes. Strain and chill in the refrigerator until cold. You need at least 1 oz (30 ml) chilled tea for this recipe; extra can be kept for more cocktails.

Prepare matcha (if using)

If using matcha paste or concentrate, dissolve the 1/4 tsp matcha in a teaspoon of warm water to make a smooth paste so it incorporates evenly into the cocktail. Set aside.

Combine and shake

In a cocktail shaker, add the gin, chilled ryokucha, yuzu juice, simple syrup and the prepared matcha paste (if using). Fill the shaker with ice (large cubes preferred). Shake vigorously for 10–15 seconds until the exterior of the shaker feels cold and slightly frosted.

Serve

Fill a highball or Collins glass with fresh ice (large cubes or crushed, about 1 cup). Double-strain the cocktail from the shaker into the glass to remove any matcha clumps and tiny ice shards.

Garnish with a thin wheel of yuzu or lemon floated on top and a single fresh shiso leaf. Optionally dust a tiny pinch of matcha over the foam or leaf for aroma and visual appeal.