Matcha with Spirits

Matcha rounds off the edges of distilled spirits, and the existing sweetness means nothing else is needed.

For adults of legal drinking age. Drink in moderation.

With shochu

• Shochu: 45 ml
• Matcha powder: 15–20 g
• Water or sparkling water: 120 ml

Paste the powder with hot water, combine with the shochu, then add the mixer.

Barley shochu brings toasted notes that fit well. Rice shochu is cleaner and lets the matcha lead. Sweet potato shochu is assertive enough to compete.

With whisky

• Whisky: 30 ml
• Matcha powder: 15 g
• Water or milk: 120 ml

With milk it becomes a matcha latte carrying whisky aroma. Sweet enough to work after dinner.

Vodka and soda

The cleanest version. Vodka contributes little of its own, so the matcha comes through directly.

Pour the sparkling water slowly against the glass. Over-stirring drives off the carbonation.

With sake

Rice sweetness and matcha umami run in similar directions and combine well.

Better chilled. Keep the powder light — around 10 g — so the matcha does not dominate.

A rough liqueur

Concentrated matcha plus a neutral spirit, rested in the refrigerator.

• Strong matcha (30 g in 50 ml water)
• Vodka: 100 ml

A few days lets it settle. Not made for long storage — use within a week.

The one rule

Powder will not disperse in alcohol. Alcohol is worse than water at wetting it.

Always paste with hot water first, then add the spirit. This holds for every combination above.

On sweetness

Sweetened matcha contains sugar, so as a cocktail base it behaves like a syrup is already present.

For less sweetness, reduce the powder or use plain matcha and control the sugar yourself.