Matcha is by no means a new craze, and the cult favourite has been commonplace in the hands of influencers and their devout Gen Z followers for the last half-dozen years. Matcha cocktail recipes are also no new phenomenon, with leading mixologists tapping into the trend when it first arrived, but matcha lattes and martinis alike appear to be gaining a second wind.
Presenting an alternative, healthier source of caffeine, supposedly without inducing the post-caffeine crash, matcha comes packed with health-promoting compounds including polyphenols, chlorophyll and antioxidants. These support improved brain function, better cholesterol levels and stronger bones – little wonder that our increasingly health-driven nation is turning its head once more to the traditional Japanese green tea.
With 43% year-on-year growth in consumer interest and a market projected to exceed £5 billion by 2030 (according to The Drinks Business), matcha is appearing everywhere. From cafes and bars to dedicated matcha specialists, it offers a balance of umami, herbaceous and citrus notes that bartenders are finding easy to blend into a diverse catalogue of cocktail creations. It goes without saying its alluring bright green hue adds a striking visual element, bound to command attention at any modern bar. So, here’s how you can incorporate this intricate, nutrient-rich superfood into powerhouse cocktails to turn heads at your next get-together, with these 6 easy matcha cocktail recipes you absolutely need to try now.
SILKY MATCHA MARTINI
INGREDIENTS
- 1 teaspoon matcha powder
- 30 ml hot water
- 60 ml milk
- 45 ml gin
- 30 ml amaretto liqueur
- Nutmeg (to garnish or dash)
EQUIPMENT
- Bamboo whisk/ milk frother/fork
- Shaker
- Fine strainer
- Coupe glass
- Microplane / fine grater
INSTRUCTIONS
Using a bamboo whisk, fork, or milk frother, mix matcha powder with hot water to dissolve.
In a cocktail shaker filled with ice, shake to combine the matcha, milk, gin, and amaretto until cold to touch.
Strain into chilled coupe and grate fresh nutmeg over top to finish.
MATCHA MARGARITA
INGREDIENTS
- 50 ml Blanco Tequila
- 30 ml orange liqueur (Cointreau or Triple sec)
- 20 ml fresh lime juice
- 10ml agave syrup (optional to taste)
- ½ bar spoon matcha green tea powder
EQUIPMENT
- Shaker
- Old-fashioned or coupe glass
INSTRUCTIONS
Combine all ingredients in a cocktail shaker filled with ice and shake well until cold to touch.
Strain into a chilled coupe or old-fashioned glass.
MATCHA YUZU GIN FIZZ
INGREDIENTS
- 60 ml gin
- 15 ml simple syrup
- 10 ml yuzu juice (or lime juice, ½ lime)
- ½ teaspoon matcha powder
- Top club soda (optional)
EQUIPMENT
- Shaker
- Highball glass
INSTRUCTIONS
In a cocktail shaker filled with ice, shake to combine gin, simple syrup, yuzu juice (or lime) and matcha.
Strain into a highball glass filled with ice.
Top with soda water if using, give it a little stir and serve.
MATCHA BEES KNEES
INGREDIENTS
- 1 tsp matcha powder
- 20 ml lemon juice
- 1 tsp honey
- 50 ml gin
- 3 dashes of celery bitters
We suggest opting for a Japanese whiskey like Roku or floral gin of choice like Hendricks.
EQUIPMENT
- Shaker
- Fine strainer
- Coupe glass
INSTRUCTIONS
Mix everything in a cocktail shaker with ice and shake till cold.
Use a double strainer to fine strain into a chilled coupe
MATCHA WHISKEY HIGH BALL
INGREDIENTS
- 60 ml Japanese whisky (such as Hibiki)
- 15 ml freshly squeezed lemon juice
- 15 ml honey syrup
- 1/4 teaspoon matcha powder
- 120 ml club soda to top
- 1 lemon wheel, for garnish
EQUIPMENT
- Shaker
- Highball glass
INSTRUCTIONS
Add whisky, lemon juice, honey syrup, and matcha into an ice-filled cocktail shaker and shake until chilled.
Pour into a chilled, ice-filled Collins glass.
Top with soda and stir and garnish with the lemon wheel before serving.
MATCHA PIÑA COLADA
INGREDIENTS
- 150g Banana puree
- 3 tsp Matcha tea
- 1l Pineapple juice
- 2-3 Kumquats
- 200ml Black vodka
- 2 tsp Cane sugar
- 4-5 Kaffir lime leaves
EQUIPMENT
- Shaker
- Rocks or piña colada glass
INSTRUCTIONS
Slice kumquots sideways into small slices and add them to a cocktail shaker with crushed ice, matcha powder, pineapple juice, banana puree and vodka and shake well.
Rub a kumquat slice around the entire rim and wedge of the glass, then dip the rim into a plate of sugar to rim the glass.
Stir gently and garnish with a kaffir lime leaf and serve.
