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Matcha’s moment rolls on with this bright green upgrade of a classic Gin Sour.
About the cocktail
Genuine question: is there anything that matcha can’t do? We certainly don’t think so – at least not as far as cocktails go, anyway. That’s the premise behind our Matcha Sour, which takes the subtle bittersweet and umami notes of everyone’s favourite green tea powder (not to mention that eye-catching Shrek-green colour) and upgrades the classic Gin Sour cocktail. If you’re familiar with the Sour cocktail formula, you’ll know why the Matcha Sour is a winner. Sours are some of the oldest cocktails, and they’re all just variations on a theme – a spirit and a citrus (here, gin and lemon) mixed with sugar syrup, and often egg white for that attractive foam on top. The result is a balance of sweet and tangy that really lets the spirit shine without overpowering everything. Here, the classic Sour leaves matcha plenty of room to strut its stuff, too, and the cocktail ends up zesty, slightly sweet and matcha-forward. In short? If you love matcha, you’re going to love the Matcha Sour. Besides being a clever combination of two of our favourite things (Sour cocktails and matcha), we love this cocktail because there are so many potential ways and times to enjoy it. Alongside Japanese takeaway on a Friday night? Yep. As a sophisticated brunch alternative to a Mimosa or Bloody Mary? You bet. In place of regular matcha for a grown-up afternoon tea? Heck yes!
Ingredients
¼ tsp matcha powder, sifted 15mL 80°C water 50mL gin 20mL fresh lemon juice 20mL sugar syrup 1 egg white Glass: coupe Garnish: matcha powder
Method
Add matcha to a small bowl together with water. Whisk in an 'M' shape until it becomes foamy and there are no clumps Add this matcha to a cocktail shaker with the remaining ingredients Dry shake, without ice, to emulsify the mix Add ice to the tin and shake again until the outside is frosty Fine strain into your glass Finish by sprinkling a pinch of matcha powder on top
Dan’s top tips
Never made matcha before? No worries. Traditionally, matcha is made with a tool called a ‘chasen’, which is a type of wooden whisk. If you’ve got one, that’s great – just remember to preheat it in some boiling water. If you haven’t got a chasen (totally understandable), a classic-style metal whisk or a handheld milk frother will work in a pinch. To make matcha, grab your whisk of choice and measure your powder into a shallow bowl – the better quality the matcha powder, the brighter and tastier your Sour will be. Then add 80°C water (that’s hot, but not boiling) and whisk in an ‘M’ shape until lightly frothed. There’s not much to it, although if you have an instant-read thermometer, just add cold water to boiling water until it reads the correct temperature. If you don’t have one, add a few splashes of cold water to boiling, or pour it into a separate container and wait about five minutes so it cools down. If you’re keen to keep experimenting? Our Matcha Sour can be turned into a Matcha Southside simply by adding mint. Just add half a dozen mint leaves to the shaker tin with everything else, and you’re set.
What is a Sour cocktail?
Sour cocktails are a family of mixed drinks that blend a spirit, citrus juice and sugar syrup. Examples include this Matcha Sour, Whiskey Sour, Daiquiri and Gimlet.
What is matcha?
Matcha is a traditional Japanese drink made from green tea powder. Despite its ancient history, matcha has become very popular in recent times.
- What does a Matcha Sour cocktail taste like?
Our Matcha Sour tastes just like a regular Gin Sour (zesty lemon, sugar and a bit of botanical gin) with the added umami and bittersweet flavours of matcha green tea powder.
