Kabusecha Gin Sour
A refined green-tea cocktail where kabusecha-infused gin meets fresh lemon and a whisper of honey—savory, smooth, and elegantly herbaceous, with a mocktail version too.
Kabusecha's savory umami and gentle sweetness make it an unexpectedly sophisticated cocktail ingredient. Infused into gin, the shaded tea adds a layer of vegetal, umami-rich complexity that plays beautifully against the spirit's botanicals, creating a drink that feels both fresh and refined.
The infusion is quick and forgiving: because kabusecha is low in bitterness, a short steep in gin yields a smooth, green-tinged spirit without any harshness. Keep the infusion to around 30 minutes so the tea's sweetness and umami come through clearly rather than turning astringent.
Shaken with fresh lemon juice and a little honey syrup, the kabusecha gin becomes a green-tea sour—bright and citrusy up front, with a savory, herbaceous depth underneath. An egg white or aquafaba gives it a silky foam that carries the tea's aroma.
For a non-alcoholic mocktail, skip the gin entirely: brew a strong cup of kabusecha, chill it, and shake it with lemon juice, honey syrup, and a splash of soda water over ice. You keep all of the tea's savory-sweet character and refreshing brightness with none of the alcohol—an elegant way to enjoy the same ritual any time of day.
Ingredients
- 60 ml gin
- 1.5 tbsp kabusecha tea leaves (for infusing)
- 25 ml fresh lemon juice
- 15 ml honey syrup (equal parts honey and warm water)
- 1 egg white or 20 ml aquafaba (optional)
- Ice cubes
- Lemon twist for garnish
How to make it
- 1Infuse the gin: add the kabusecha leaves to the gin in a sealed jar and steep about 30 minutes, then strain out the leaves.
- 2Add the kabusecha gin, lemon juice, honey syrup, and egg white (if using) to a cocktail shaker.
- 3Dry shake without ice for 10 seconds to build foam.
- 4Add ice and shake again for 15 seconds until well chilled.
- 5Strain into a chilled coupe and garnish with a lemon twist.
- 6For the mocktail: replace the gin with 90 ml strong chilled kabusecha and shake with the lemon juice, honey syrup, and ice, then top with a splash of soda water.
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