- 60ml London No. 1 Gin
- 25ml Matcha Tea Syrup
- 15ml Cartron Lychee Liqueur
- 15ml Lemon Juice
- 2 Dash Bittermens Orange Citrate Bitters
- 1 Dash Absinthe
- 1 Egg White
Add all ingredients together in a shaker and dry shake to build up a foam. Add ice to the shaker and shake again, straining into a coupe glass. Garnish with a square of matcha tea film, and black sesame seeds.
You might look at this recipe and be inclined to think that this cocktail is too sweet. I assure you, its really not. The matcha tea syrup is in itself very well balanced between the bitterness of the tea and the sugar, so the lemon juice is really only there to balance out the lychee liqueur. As it is, the acidity of the lemon doesn’t work perfectly with matcha, so I may revisit this recipe in the future.
The garnish is something I particularly pleased about. I had to stick the gelatin in the freezer to make it solid enough to handle, but my friend Bryson Rivera suggested I use a pectin solution to make a more durable film. Unfortunately, I wasn’t able to buy a reasonably small amount of pectin for testing, so that will have to wait until I decide to apply this technique to a bar’s menu.
Matcha Tea syrup
- 250ml 2:1 Sugar Syrup
- 2tbsp Matcha Tea Powder
Heat sugar syrup in a pan over medium high heat until boiling. Once boiling, add matcha tea powder and reduce to a simmer for 5 minutes. Turn off the heat and let cool before transferring to a clean container.
Matcha Tea Film
- 100ml Matcha Tea Syrup
- 1 sheet Gelatin
Place gelatin in boiling water until it blooms. Once bloomed, add to matcha tea syrup and stir until dissolved. Pour mixture onto a baking sheet lined with parchment paper, and roll around to create a thin layer. place into a refrigerator until firm. If needed, place in a freezer until firm enough to handle. Using a knife, cut a square and lay over foam on cocktail once it has settled.