Matcha Yuzu
Toki Whisky, Yuzu, Lemon, Vanilla, Matcha, Whey
I have gotten a bunch of requests to do the Matcha Yuzu from Handshake Bar in Mexico City, and while i havent had the opportunity to taste this cocktail, there are so many hints and resources on the internet that suggest how to make it. So, I put my best foot forward.
The Matcha Yuzu is marketed as a riff on a gimlet that is citrusy, herbal and short. The first iteration I made, with classic gimlet specs, came out overly tart, with the lemon and yuzu dominating with little to no matcha flavor. As i started to dial down the citrus proportions, the vanilla started to dominate. My taste buds sometimes conflate matcha and vanilla, so it was difficult to taste actual matcha. In order to dial the vanilla down, i started to mix small amounts of vanilla extract with simple syrup, rather than steeping the vanilla bean pods in syrup.
While the matcha was present in the cocktail, it came out pretty bitter after clarifiying. I suspect that this was due to the amount of time I originally rested the cocktail mix. Since the matcha is suspended in the cocktail mix, it continues to extract into the cocktail, and like most green teas if you’re keeping them in alcohol, the bitterness/ tannins start to leech out. So, knowing that the milk punch would take at least 2 hours to filter through, i waited for the minimum amount of time, roughly 15 minutes, for the milk to curdle before starting the filtering process.
Anyhow, the result is a rounded matcha milk punch. Pretty tasty, but you should probably check out Handshake Bar and drink the original matcha yuzu there. Super thoughtful and tasty cocktails.
200 ml Japanese whisky
60 ml Rich vanilla Syrup 2:1
15 ml Yuzu Juice
45 ml Lemon Juice
4 g matcha
80 ml whole milk
In a vessel, combine all ingredients except for milk. Add milk to a separate vessel, then pour whisky mix over the milk. Stir and allow curds to form, then pour through a filter. Liquid should run cloudy, then clear. Once the liquid is clear, swap to a clean vessel, then pour the liquid back through the filter. Bottle and reserve in fridge.
To serve, add 3 oz of Matcha Yuzu to a mixing glass, stir down with ice, then pour into an old fashioned glass with ice. Garnish with a celery shaving.
29 сен 2024
