Recipe Matcha Highball Cocktail
Rated 3.3 stars by 6 users.
Portion
1 glass
Preparation time
5 minutes
Combining the delicate bitterness of matcha with the roundness of whisky, this Matcha Highball revisits the classic Japanese cocktail with freshness and originality. Light, sparkling and perfectly balanced, it takes just a few minutes to prepare, offering a harmonious blend of herbal notes, malty sweetness and subtle effervescence. Enjoy as an aperitif, on its own or with Japanese dishes.
Author:iRASSHAi
Ingredients
-
1/2 teaspoon matcha
- 30 ml hot water (80°C max)
-
45 ml Japanese whisky (or bourbon-type sweet whisky)
- 120 ml chilled sparkling water
- Ice cubes
1 lemon or yuzu slice for garnish (Optional)
Instructions
In a small bowl or cup, sift the matcha to avoid lumps. Add the hot water, then whisk vigorously with a chasen (bamboo whisk) or a small hand whisk until smooth and slightly frothy.
Fill a highball glass (long glass) with ice cubes to refresh. Let it stand for a few seconds, then drain the water if necessary. Add new ice cubes if the first ones have melted too much.
First pour the whisky over the ice cubes. Then slowly add the prepared matcha. Finally, top up with the sparkling water, pouring slowly over the rim of the glass or with a spoon to preserve the bubbles.
Stir gently with a long spoon, just enough to homogenize without breaking the foam or bubbles.
Add a thin slice of lemon, yuzu or cucumber to the rim of the glass for an aromatic and visual touch.
Recipe notes
🌿 Tips for a perfect Matcha Highball
Use large ice cubes
The larger the ice cubes, the slower they melt: your cocktail stays fresh without being diluted too quickly.
Pour in the sparkling water last.
Add it gently, running it along a spoon or the rim of the glass, to preserve its effervescence.
Choose a good matcha
A matcha of average to superior quality (culinary or usucha) is sufficient. Too bitter or too low-grade, it will unbalance the cocktail.
Prepare matcha separately
Always dissolve the matcha in hot water before adding it to the glass: this prevents lumps and ensures a beautiful texture.
Chill your ingredients
The fresher everything is (whisky, sparkling water, glass), the cleaner, crisper and more refreshing the cocktail will be.
Vary the whiskies
Try a peated whisky, a floral blend or a vanilla bourbon: each profile alters the balance of the cocktail.
Highball trivia
A Japanese classic inspired by the West
Highball originated in Scotland and the USA in the late 19th century, but it was in Japan that it became an art form in its own right. The Japanese have adopted and perfected it to the point of making it a bar ritual in its own right.
The signature drink of the izakaya
In Japanese bars and brasseries (izakaya), Highball whisky is omnipresent. Light and unsweetened, it's the perfect accompaniment to savory bites such as karaage, yakitori and edamame...
The cult of precision
In certain specialized Japanese bars, the bartender prepares the Highball with extreme care: measured temperature, hand-cut ice cubes, homemade carbonation... a real spectacle.
A strategic choice of distilleries
SuntoryVendor the famous Hibiki or Toki) has widely popularized the Highball to make whisky more accessible to the general public. The result: a simple yet elegant cocktail culture.
Matcha Highball: a contemporary touch
This variant was born in creative bars blending tradition and innovation. The vegetal bitterness of matcha blends surprisingly well with the woody or malty notes of whisky, creating an original balance, perfect for summer.
Our recommendations for this recipe:
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