Matcha Madness: Matcha Mint Juleps
Through the end of March we bring you Matcha Madness, a series where we share our favorite matcha-based recipes. If you’re as mad for this green tea as we are, stay tuned for more. Below, Alanna Taylor-Tobin of The Bojon Gourmet shows us a bright cocktail where creamy and grassy matcha ice tea meets the smooth mint juelp - a sophisticated libation for spring.
Photo: Alanna Taylor-Tobin
Matcha Mint Juleps
Makes 2
I used Sá organic daily matcha here and Cyrus Noble bourbon, though I suspect any kind of either will work fine. Do make sure your matcha is on the fresh side. If serving these over the more traditional crushed ice, reduce the water in the matcha; crushed ice melts more quickly, diluting the drink. You can shake the cocktail mixture with ice before straining it into the glasses if you want it extra cold.
2 teaspoons matcha (food grade is fine)
3/4 cup cool water
1/2 cup lightly packed fresh spearmint leaves, plus a few sprigs for garnish
2 tablespoons organic blonde cane sugar
1-2 tablespoons fresh lemon juice
1/2 cup bourbon whiskey
ice
Place the matcha in a bowl, and gradually work in a tablespoon of the water drop by drop, stirring constantly, until the matcha is a smooth paste. Gradually stir in the rest of the water.
Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoon) until the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.
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