RECIPE: Matcha Crème d'Orgeat

Updated: Mar 3

Bitter, sweet, and nutty, this cocktail hits all the right notes with matcha and Pistachio Orgeat. —INGRAIN, Spring 2019



RECIPE / Ken Hunnemeder


There’s a lot going on in this cocktail—the vegetal flavor of matcha, the nutty-sweet

orgeat, a squeeze of tangy lime juice. Sipsmith or another very dry, juniper-

forward gin works well here. The juniper can still peek its head through everything going

on in the cocktail. The matcha provides a little bitterness for balance and adds complexity

with its unique powdered green tea character.


ORGEAT is an almond-flavored syrup traditionally made with bitter almonds and rose or orange flower water. You may have had it unknowingly on a beach somewhere; the syrup is often used instead of dairy in places where refrigeration is or was once sparse (think tiki cocktails). Like milk, it lends a creamy texture and a subtle sweetness to beverages.

½ teaspoon matcha powder

2 ounces dry gin (Sipsmith London Dry)

1 ounce Pistachio Orgeat

¼ ounce lime juice

1 ounce Matcha Syrup (ingredients + recipe below)

Dash of Peychaud's Bitters

1-2 ounces soda water


STIR

½ teaspoon matcha powder + 2 ounces gin (Sipsmith London Dry) together in a cocktail shaker to dissolve the matcha.


ADD

1 ounce Pistachio Orgeat + ¼ ounce fresh lime juice + 1 ounce Matcha Syrup + dash of Peychaud's Bitters to the shaker with some ice and shake well.


STRAIN

Mixture into a glass. Top with 1 to 2 ounces soda water, to taste, and serve.

MATCHA SYRUP


Makes about 1¾ cups (enough for 12 or more cocktails)


2 tablespoons matcha powder

1½ cups sugar


WHISK

2 tablespoons matcha powder with 1 tablespoon water in a small bowl until no clumps remain.


COMBINE

1½ cups each of water and sugar in a saucepan and bring mixture to a boil. Remove from heat, stir to dissolve the sugar, and cool.


WHISK

Matcha mixture into syrup. Refrigerate for up to 1 week.


Grocery List: Matcha Crème d'Orgeat