Save My friend Maya showed up one evening with a tiny tin of ceremonial matcha and a mischievous grin. We'd been talking about green tea cocktails all week, and she decided we should stop talking and start shaking. The kitchen smelled like grass and possibility. What emerged from that first attempt was frothy, vivid, and surprisingly elegant. I've been making this whenever I want something that feels both indulgent and awake.
I made this for a small dinner party last spring, right as the sun was setting. Everyone was skeptical when I said matcha martini, but after the first sip, the conversation shifted. One guest asked if I'd been hiding a bartending background. I hadn't, but I did feel proud watching them take slow, deliberate sips. It became the drink I make when I want to surprise someone without overthinking it.
Ingredients
- Vodka (45 ml): This is your neutral base, letting the matcha shine without competing flavors. Use a smooth, clean vodka, nothing too harsh or it'll overpower the delicate green tea.
- Heavy cream (30 ml): The cream gives body and softness, turning this into something almost dessert-like. If you're dairy-free, coconut cream works beautifully and adds a subtle tropical note.
- Matcha powder (1 tsp): Sifting is non-negotiable here. Clumps will ruin the texture and make your drink gritty instead of silky.
- Simple syrup (15 ml): This balances the bitterness of matcha without making it candy-sweet. Start with less, you can always add more after tasting.
- Ice cubes: Use enough to really chill the drink and create that frothy top layer. Skimping on ice means a lukewarm, flat martini.
- Garnish (optional): A light dusting of matcha or white chocolate shavings makes it look intentional and café-worthy.
Instructions
- Sift the matcha:
- Put the matcha powder directly into your shaker and use a small sieve to break up any clumps. This step takes ten seconds and saves you from a grainy, unpleasant texture.
- Combine and shake:
- Add vodka, cream, simple syrup, and a generous handful of ice to the shaker. Shake hard for 15 to 20 seconds until the outside of the shaker is frosty and your arm feels it.
- Strain and serve:
- Pour through a strainer into a chilled martini glass, catching any ice shards or foam you don't want. The drink should be pale green, smooth, and slightly frothy on top.
- Garnish:
- Dust a pinch of matcha over the surface or add a few white chocolate shavings if you're feeling fancy. Serve immediately while it's ice-cold.
Save The first time I served this at a small gathering, someone asked if it tasted like a liquid mochi. It kind of does. That creamy, slightly sweet, earthy flavor lingers just long enough to make you want another sip. It's become my go-to when I want to offer something memorable without spending an hour behind the bar.
Making It Your Own
I've experimented with adding a drop of vanilla extract, which softens the matcha and makes it feel more dessert-forward. Some people like a hint of honey instead of simple syrup, especially if they want a more floral sweetness. If you're feeling adventurous, try using sake instead of vodka for a more traditional Japanese twist. Just remember that sake is lighter, so you may need to adjust the proportions slightly to keep the drink balanced.
Dairy-Free Adjustments
Coconut cream is my favorite substitute here because it's thick and rich, mimicking heavy cream almost perfectly. Almond milk works too, but it's thinner, so the drink will be lighter and less indulgent. Oat milk can add a subtle sweetness that pairs well with matcha, though it won't froth as much. Whichever you choose, make sure it's unsweetened unless you want to cut back on the simple syrup.
Serving and Presentation
I always chill the glass in the freezer for at least ten minutes before serving. It keeps the drink colder longer and makes the whole experience feel more polished. If you're making multiple servings, prep everything in advance and shake each one individually so the texture stays perfect. The garnish is optional, but a light dusting of matcha or a few delicate chocolate shavings makes it look like you know what you're doing.
- Use a fine sieve to dust matcha evenly without clumps.
- White chocolate shavings add a touch of sweetness and visual contrast.
- Serve immediately after shaking to preserve the frothy top layer.
Save This drink has a way of turning a quiet evening into something a little more special. Whether you're winding down alone or toasting with a friend, it's the kind of cocktail that makes you slow down and actually taste what you're drinking.
Recipe FAQs
- → What is matcha and why use it in cocktails?
Matcha is a finely ground powdered green tea from Japan with a distinctive earthy, slightly bitter flavor. Its creamy texture when whisked makes it perfect for cocktails, adding depth and a vibrant green color while providing antioxidants and a unique taste profile.
- → Can I make this dairy-free?
Yes, easily. Replace heavy cream with coconut cream, oat milk, or almond milk. These alternatives work well in the shaker and create a similarly creamy texture while maintaining the drink's smooth mouthfeel.
- → How do I prevent clumpy matcha?
Always sift the matcha powder before adding other ingredients. This removes lumps and ensures even distribution throughout the cocktail. For extra smoothness, double-strain the finished drink through a fine mesh sieve.
- → Can I adjust the sweetness?
Absolutely. Start with 15 ml of simple syrup and taste as you go, adding more or less based on preference. Matcha has natural bitterness, so sweetness balances it beautifully.
- → What are good garnish options?
Dust the top with matcha powder for color and flavor, or add white chocolate shavings for sweetness and visual contrast. Both complement the drink's creamy texture and earthy notes.
- → Is this cocktail gluten-free?
Most ingredients are naturally gluten-free. However, verify that your vodka brand is certified gluten-free if you have high sensitivity. All other components—matcha, cream, and simple syrup—are typically safe for gluten-free diets.