Bright, moss green, and earthy, the Matcha Martini is a simple build of Japanese vodka with equal parts fresh lime juice and matcha syrup.
For the last decade, matcha, the finely ground powder processed from a unique variety of shade-grown green tea from Japan has taken over the food and drink world. It’s nutrient-dense, rich in antioxidants, and has a distinctive green color and umami characteristics. Matcha is typically consumed in hot water as a tea, but its versatility has made it a frequent key ingredient in a variety of recipes in recent years. Matcha can be folded into baked goods, used in both hot and cold latte drinks, and added to a variety of cocktails for depth of flavor.
Matcha’s popularity officially jumped from coffee shops to cocktail bars in the last few years. The matcha trend in cocktails has many bars experimenting with the ingredient. Because there is no official recipe, much like the Lychee Martini, bars and bartenders often have their own interpretation of a Matcha Martini.
This variation, developed at Suntory Global Spirits, loosely follows the sour template, structured around the 2:1:1 rule — two parts base spirit, one part sweet, and one part sour.
Why the Matcha Martini works
This recipe was created with Haku Vodka in mind. Distilled from 100% Japanese white rice and filtered through bamboo charcoal, the spirit has a natural rice sweetness and soft, silky mouthfeel. Fairly complex for a vodka distillate, the almost botanical qualities pair well with matcha’s rich, earthy flavor.
The easy-to-make matcha syrup, called for in this recipe, yields big flavors. Vegetal and grassy with a sweet, nutty flavor, the syrup has a hint of bitterness and a savory, umami profile. Fresh lime juice offers an acidic balance and adds brightness to the drink.
