The Spirit

Ingredients and Tools

Ingredients:

-3 grams of ceremonial grade matcha powder (Shogun is perfect for cocktails)

- 2 oz (60 ml) hot water (175°F/80°C)1 tablespoon honey or simple syrup (adjust for sweetness)

- Juice of 1 lime (about 1 oz)

- 6–8 fresh mint leaves

- 1.5 oz (45 ml) white rum

- 4 oz (120 ml) sparkling water or soda water

- Ice cubes

Tools:

- Bamboo matcha whisk (chasen)

- Matcha bowl (chawan) or small bowl

- Fine mesh sieve

- Bamboo scoop (chashaku) or teaspoon

- Tall glass

- Muddler

How to Make

Measure and Sift the Matcha:

- Scoop 3 grams of matcha powder into your matcha bowl. Sift the powder through a fine mesh sieve for a smooth consistency.

Prepare the Matcha Base:

- Add 2 oz (60 ml) of hot water (175°F/80°C) to the bowl. Whisk the matcha in a fast “M” or “W” motion until it’s smooth and frothy.

Muddle the Mint:

- In a tall glass, combine the mint leaves and lime juice. Use a muddler to gently press the mint leaves to release their flavour.

Sweeten and Add Rum:

- Stir 1 tablespoon of honey or simple syrup into the muddled mint mixture.

- Pour in 1.5 oz (45 ml) of white rum and mix well.

Combine:

- Fill the glass with ice cubes, then pour the prepared matcha base over the ice.

- Top with 4 oz (120 ml) of sparkling water or soda water. Stir gently to combine.

Serve and Enjoy:

- Garnish with a sprig of mint and a lime wedge for an elegant touch.

- Sip and savor the refreshing and boozy Matcha Mojito cocktail!