Matcha Tonic Mocktail

Before you start

A matcha tonic pairs the grassy, savory bitterness of green tea with the quinine bite and citrus sweetness of tonic water. Served layered, with bright green matcha sitting over clear tonic, it looks dramatic in a tall glass and changes as you drink it. Stirred together, it becomes a cool, bittersweet sparkler that suits a warm afternoon.

The matcha has to be whisked smooth, since any clumps will float as green specks. Use water around 75°C to 80°C (167°F to 176°F); boiling water scorches the tea and brings out harshness. Ceremonial grade gives the most vivid color and the sweetest flavor, while a good culinary grade works fine for a drink with this much tonic. A squeeze of lemon or yuzu ties the two together.

Ingredients

• 2 g (1 tsp) matcha — ceremonial or high-quality culinary grade
• 60 ml (2 oz) water at 75°C to 80°C (167°F to 176°F) — or cold water, see tips
• 150 ml (5 oz) chilled tonic water
• 5 ml (1 tsp) fresh lemon or yuzu juice — optional
• 5 ml (1 tsp) simple syrup — optional, for a sweeter drink
• 1½ cups ice cubes
• 1 lemon wheel or wedge — for garnish

Method

1. Sift the matcha through a fine sieve into the bowl to break up clumps.
2. Pour in the warm water and whisk briskly in a W or zigzag motion for 20 to 30 seconds, until smooth with a fine layer of foam. Stir in the simple syrup if using.
3. Fill the tall glass with ice and add the lemon or yuzu juice.
4. Pour in the tonic water, leaving about 3 cm (just over an inch) of room at the top.
5. Slowly pour the whisked matcha over the back of the bar spoon held just above the tonic. It will float on top as a green layer, with some streaks drifting down.
6. Garnish with the lemon wheel. Serve with a straw and stir before drinking if you prefer an even flavor.

Tips for success

• For an iced shortcut, shake the matcha with 60 ml cold water in a small jar for 20 seconds. The flavor is slightly gentler and less bitter.
• Matcha fades and loses its color once opened. Store it sealed in the refrigerator and use it within a month or two.
• Different tonic waters change the drink a lot. A dry, less sweet tonic keeps the matcha's savory side in front; a sweet one makes it more like soda.

Substitutions

Tonic water

Soda water makes a pure, grassy matcha spritz; add 10 ml simple syrup. Yuzu or grapefruit soda gives a sweeter, fruitier result.

Matcha

Hojicha powder makes a toasty, low-caffeine brown version that pairs well with orange. Use the same amount and hotter water, about 90°C (194°F).

Lemon juice

Lime gives a sharper edge. A splash of passion fruit juice adds a tropical note.

Variations

Matcha yuzu tonic

Add 15 ml yuzu juice and 10 ml honey syrup to the glass before the tonic for a brighter, more aromatic drink.

Matcha espresso tonic

Float 30 ml chilled espresso under the matcha for a three-layer drink, and note the extra caffeine.

Troubleshooting

Green clumps float in the drink

The matcha was not sifted or whisked enough. Sift it every time and whisk until no dry powder remains.

It tastes harsh and bitter

The water was too hot, or the matcha is low grade or stale. Use water below 80°C and fresh, bright green powder.

The matcha sinks instead of floating

Pour more slowly over the spoon, and make sure the tonic is very cold. Some sinking is normal and creates attractive streaks.

Storage

Make and serve immediately; whisked matcha separates and dulls within 10 to 15 minutes. Keep opened tonic water tightly capped in the refrigerator and use it within a day or two.

Safety notes

Matcha contains caffeine; the amount in 2 g varies by brand and grade, so check the label if you are sensitive. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults. Tonic water contains quinine.