A lush Japanese tea party, in the shade of spring leaves.
Made for the native tongue--mild, approachable, but boozy.
1.25 oz Hakushu 10 Year Single Malt Whisky
.75 oz Kannoko Mugi (Barley) Sochu
.25 oz iichiko Kabosu Lime liqueur
.25 oz Yuzu juice
.25 oz Matcha simple syrup
1 dash Angostura Bitters
Top with sparkling H2O
Edible flowers for garnish
pour, shake, double strain, sip.
served in: highball glass with ice
The matcha simple syrup will need to be prepped ahead of time. 1:1 ratio of H2O and sugar, then 2 tbsp of matcha green tea powder. I've also made this cocktail with a homemade Genmaicha and Hōjicha syrup; I prefer both over Matcha. But out of respect for the traditional Chanoyu (Japanese Tea Ceremony), I stuck with the Matcha.