Shake over ice 1 1/2 oz. blanco tequila, 1/2 oz. Chareau aloe liqueur, 1 oz. lime juice, 3/4 oz. matcha syrup, and 3 mint leaves. Strain, and serve in a highball glass over crushed ice. Garnish with cucumber slices and a mint sprig.
Steep 1 matcha tea bag in 8 oz. hot water for 2 to 3 min. Dissolve 1/4 cup sugar in the hot tea. Chill.
Recipe by Tom Garvin, the beverage manager at Tribeca's Kitchen in New York.