Matcha Gin Sour
A vivid green cocktail shaking matcha with gin, lime, and egg white into a frothy, botanical masterpiece that's as beautiful as it is balanced.
Matcha and gin are a match made in cocktail heaven. Gin's juniper and botanical notes complement matcha's vegetal complexity, while the sour format adds the bright acidity needed to keep everything lively and drinkable.
The egg white is optional but transformative—it creates a velvety foam layer that sits on top like a cloud, trapping the matcha's aroma and giving the cocktail a luxurious mouthfeel that lingers with every sip.
The dry shake (shaking without ice first) is what builds that perfect foam. Then add ice and shake again to chill. This two-stage technique is standard for egg white cocktails and makes an enormous difference in texture.
For a mocktail version, replace the gin with tonic water and skip the egg white. Shake the matcha with lime juice and simple syrup, pour over ice, and top with tonic. The quinine bitterness plays the same botanical role as gin.
Ingredients
- 60 ml London dry gin
- 1 tsp matcha powder
- 25 ml fresh lime juice
- 20 ml simple syrup
- 1 egg white (optional)
- Ice cubes
- Matcha powder for dusting
How to make it
- 1Sift matcha powder into a cocktail shaker. Add 1 tbsp warm water and stir to form a smooth paste.
- 2Add gin, lime juice, simple syrup, and egg white (if using) to the shaker.
- 3Dry shake (without ice) vigorously for 15 seconds to emulsify the egg white.
- 4Add ice to the shaker and shake again for another 15 seconds until well chilled.
- 5Double-strain into a chilled coupe glass through a fine mesh strainer.
- 6Dust the foam with a light sifting of matcha powder using a small sieve. Serve immediately.
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