Matcha Fizz cocktail recipe

Wednesday, April 4, 2006: Gnarls Barkley’s ‘Crazy’ is at the top of the charts, Netflix sues Blockbuster for copying their online business model (DVD rentals by snail mail, lol), and Starbucks introduces a brand new drink –the Green Tea Latte – sparking a global bull-run for matcha tea that continues to this day, and that is the catalyst for this magnificent Matcha Fizz cocktail recipe.

Matcha, of course, traces its origins well beyond 2006’s Venti du jour. Made by pulverising dry green tea leaves into a fine, soluble powder, its earliest historical mention dates back over a millennium to Tang Dynasty China. But thanks to China’s 1391 (that is thirteen-ninety-one!) ban on compressed tea, all hitherto matcha development occurred in Japan, the biggest producer worldwide today. Anyway, back to the cocktail.

It’s sort of like a Gin Fizz but with tequila (and soju... and matcha...) instead of gin. So, it’s actually nothing like a Gin Fizz. Combining soju and tequila (blanco works well here) gives the drink an earthy, aromatic depth, while matcha brings its own big unique flavour in all its grassy, nutty glory. A lick of sugar syrup and lime juice adds freshness, egg white for a touch of foam, and soda, the eponymous fizz. And for what it’s worth, we reckon it’s a hell of a lot better than a matcha latte. Sorry, not sorry.

In some instances, the glassware is part of the recipe. The Matcha Fizz is one such instance. To really maximise the theatre (and structural integrity!) of your cocktail’s pillowy push-pop head, it’s best to use a tall and narrow glass. Uncoincidentally, the best version of this is called a ‘fizz glass’. In lieu of a fizz glass, any old highball or Collins glass will do just fine.

We got a little fancy with our matcha and icing sugar sprinkle on top of this drink, using a stencil to create a pattern. But never fear – if you don’t have one, simply combining the matcha and sugar, and finishing the drink with it, much like you would a cappuccino, is going to be just fine. Use a small sieve to dust it on.

And remember, this is a ‘dry shake’ cocktail! So, keep the ice well away from your shaker – unless watery, not-very-foamy cocktails are your thing. Hint: they’re not anyone’s thing.