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Credit: Caitlin Bensel
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a collins glass with ice to chill. Sift 1/4 tsp. matcha powder through a tea strainer into a chawan, or shallow bowl. Add 1 oz. hot water (about 130°), and whisk until it becomes a paste. Add 3/4 oz. simple syrup (1 part sugar and 1 part water), and whisk to incorporate. Remove the ice from the glass. Pour in the matcha syrup mixture, and fill the glass with crushed ice. Slowly pour 3 to 4 oz. club soda into the glass, without agitating the layers. Garnish with 5 to 7 dashes of bitters (like Peychaud's), and serve with a Japanese-style stir stick (madora) or a reusable straw.

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By Julia Momose, the creative director of the bar Kumiko in Chicago and a coauthor, with Emma Janzen, of The Way of the Cocktail. Reprinted from The Way of the Cocktail, by Julia Momose with Emma Janzen. Copyright 2021 by Julia Momose. Published by Clarkson Potter, an imprint of Random House, a division on Penguin Random House LLC.

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