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.