Recipe Matcha Highball Cocktail
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
- Prep Time
- 5 minutes
- Servings
- 1 glass
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)
Directions
- In a small bowl or cup, sift the matcha to remove any lumps. Add the hot water, then whisk vigorously with a chasen (bamboo whisk) or a small hand whisk until the mixture is 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.
