Green Goddess Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and very hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and let cool. Measure 0.5 oz for the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add gin, green chartreuse, dry vermouth, lemon juice, honey syrup, matcha powder and the egg white (if using). Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add the ice cubes, re-seal and shake hard for 15–20 seconds until the outside of the shaker is frosty and well-chilled. This chills the drink and further aerates the egg white foam (if used).

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and fine mesh strainer to remove ice shards and matcha clumps. Aim for a silky, pale green beverage with a light foam on top.

Adjust sweetness/bitterness

Taste and, if desired, add an additional 1/4 oz honey syrup (or 1/4 oz lemon juice) to balance sweetness and acidity. If adding, gently stir or give a very quick shake with ice and re-strain.

Gently slap the basil leaf between your hands to release aromatics, then float it on the foam. Add the lemon twist over the glass to express citrus oils, then drop or rest it on the rim. Optionally top with an edible flower or microgreens.