Matcha Gin Fizz

Before you start

A gin fizz is a shaken sour lengthened with soda; the egg white version gets its cloud-like head from a long, vigorous shake. This original build whisks matcha into the syrup first, so the green tea disperses evenly and gives the drink a pale green color, a grassy, savory bitterness and a foam flecked with jade.

Matcha clumps if it goes straight into the shaker, so make a smooth paste before anything else. Use a culinary or everyday ceremonial grade with a bright green color; dull olive powder tastes harsh. The egg white should be pasteurized, and the soda should be very cold and poured gently so the foam rises above the rim without collapsing.

Ingredients

• 1 tsp (about 2 g) matcha powder — sifted
• 20 ml (⅔ oz) simple syrup (1:1) — at room temperature
• 50 ml (1⅔ oz) London dry gin
• 25 ml (generous ¾ oz) fresh lemon juice — strained
• 30 ml (1 oz) pasteurized egg white — about 1 large egg white
• 60 ml (2 oz) chilled soda water
• 1 cup (about 150 g) ice cubes — for shaking
• 1 pinch matcha — optional, for dusting

Method

1. Sift the matcha into a small bowl. Add the simple syrup and whisk briskly in a zigzag motion for 20 to 30 seconds until there are no dry specks and the paste is smooth.
2. Scrape the matcha syrup into the shaker tin. Add the gin, lemon juice and egg white.
3. Seal the shaker without ice and dry shake hard for 15 seconds to build the foam. Hold the lid firmly; the pressure can push it loose.
4. Add a full scoop of ice and shake again for 12 to 15 seconds, until the tin is very cold.
5. Pour the soda water into the bottom of the empty chilled glass. Fine-strain the shaken drink over it from a slight height so the foam rises.
6. Let it settle for 30 seconds. Dust a tiny pinch of matcha over the head through a fine strainer and serve without ice, or with one cube if you prefer it colder.

Tips for success

• Store matcha in the refrigerator in an airtight tin once opened. Exposure to air and light turns it dull and bitter.
• Pour soda into the glass first and the cocktail on top. The rising stream lifts the foam better than topping up afterward.
• Keep the glass in the freezer for 10 minutes; fizzes are served without ice and warm up quickly.

Substitutions

Egg white

Use 30 ml of aquafaba, the liquid from a can of chickpeas, for a vegan foam. It is slightly looser and has a faint bean aroma that the matcha mostly covers.

Gin

Japanese gin with yuzu or sencha botanicals pairs especially well. Vodka gives a cleaner drink in which the matcha tastes stronger.

Simple syrup

Honey syrup (equal parts honey and warm water) adds a floral note that suits green tea. It is slightly sweeter, so use 15 ml.

Variations

Matcha highball, no egg

Skip the egg white and dry shake. Shake the rest with ice, strain over ice in a tall glass and top with 90 ml soda.

Troubleshooting

Dark green clumps float in the glass

The matcha was added dry. Always whisk it into the syrup first, and sift it to break up lumps.

The foam is weak

The dry shake was too short or the egg white was cold from the fridge. Shake longer, and let the white sit out for a few minutes while you prep.

It tastes harsh and bitter

Too much matcha or a low-grade powder. Drop to ½ tsp, or buy a fresher, brighter green powder.

Storage

Serve immediately; the foam and fizz fade within minutes. Keep pasteurized egg whites refrigerated and use them by the date on the carton. Do not leave the finished drink out for more than 2 hours.

Safety notes

Contains 50 ml of 40% gin, about 1.1 U.S. standard drinks (roughly 14 g of alcohol per standard drink). Use pasteurized egg white, as FDA advises for recipes served with raw egg. 2 g of matcha adds a moderate amount of caffeine. For adults of legal drinking age only; never drink and drive.