Matcha Dame Blanche
Gin, matcha, greek yogurt, vanilla
I wanted to revisit this matcha dame blanche from handshake that i attempted last year. Iterative design is important, and this time i made two distinct changes: batching the full cocktail (instead of gin+whey syrup) and using a citric acid solution instead of lemon.
Batching helped make the cocktail more cohesive, and using lemon strength citric acid solution allowed me to bring a little more acid to the table while eliminating the lemon flavor. After all, you shouldnt really taste lemon if you’re naming it after an ice cream sundae right?
Something to note though, is that the matcha feels like a supporting character to the vanilla. If lets say i were to attempt this again, i would infuse the gin with sencha or green tea before making the punch.
4.5 oz | 135 ml gin
2 oz | 60 ml vanilla syrup (2:1 sugar to water)
1 oz | 30 ml 6% citric acid solution
3 oz Full Fat Greek Yogurt
0.5 oz matcha powder
white chocolate
Combine all ingredients into a blender and then blend until smooth. Let sit in refrigerator for a few hours, then pour mix through a coffee filter/ cheesecloth. The liquid that comes out should be cloudy for a bit, then clear. once you notice the clarity, swap vessels, and pour the contents of the original vessel back through the filter. wait until all the liquid passes through. Bottle and store in fridge
To serve, stir down 3.5 ounces of the punch with ice. Separately, shave white chocolate over a large ice cube. Add ice cube to an old fashioned glass, then pour the punch down the side of the glass.
5 сен 2024
