Save My sister handed me a tiny whisk and a canister of matcha one afternoon, insisting I try something beyond my usual gin routine. The powder clung to everything, my fingers, the counter, even the air seemed to glow green. I was skeptical about mixing tea into a cocktail until the shaker came off and I saw that pale jade foam clinging to the rim of the glass. One sip and I understood why she'd been so insistent.
I made this for a small dinner party once, and the silence that followed the first round of sips told me everything. My friend Maya, who rarely finishes cocktails, drained hers and asked if I could make another before appetizers were even served. The soft green color against the light from the kitchen window made everyone pick up their phones, but they all put them down fast once they tasted it.
Ingredients
- Vodka: This is your neutral base, letting the matcha shine without competing flavors, so use a smooth mid-range bottle you'd happily drink on its own.
- Heavy cream: It adds body and a velvety mouthfeel that balances the grassy bite of matcha, and if you shake it hard enough, it froths beautifully.
- Matcha powder: The soul of this drink, choose culinary grade for cocktails since ceremonial can be pricey and its subtlety gets lost among the other ingredients.
- Simple syrup: Just enough sweetness to take the edge off without turning this into dessert, start conservative because you can always add more.
- Ice cubes: Use plenty so the shaker gets cold fast, which helps create that frothy top layer everyone loves.
- Matcha powder or white chocolate shavings: A small visual touch that signals what's coming and adds a tiny extra hit of flavor on the first sip.
Instructions
- Sift the matcha:
- Put your matcha powder directly into the shaker and use a small sieve or tea strainer to break up any clumps. Those little lumps will never dissolve once you add liquid, and nobody wants gritty green specks in their cocktail.
- Combine and chill:
- Pour in the vodka, cream, and simple syrup, then fill the shaker about two thirds full with ice. The ice needs room to move around and do its job.
- Shake with purpose:
- Seal the shaker tight and shake hard for a full 15 to 20 seconds, longer than feels natural. You'll hear the ice breaking up and feel the shaker getting almost painfully cold in your hands, that's when you know it's ready.
- Strain and serve:
- Pour through the shaker's strainer into a chilled martini glass, watching that pale green cascade settle into a smooth layer. If you see ice chips or undissolved matcha, strain it again through a fine mesh sieve.
- Garnish and finish:
- Dust the top lightly with a pinch of matcha powder or scatter a few white chocolate shavings across the foam. Serve it immediately while it's still cold and the froth is intact.
Save One evening I made these for myself and my partner after a long week, and we sat on the back steps in the late spring air, not saying much. The cocktail tasted like a small escape, something a little fancy and unexpected in the middle of our ordinary routine. It's become our unofficial signal that the work week is truly over.
Making It Your Own
If you want a dairy-free version, coconut cream works beautifully and adds a subtle tropical note that plays surprisingly well with matcha. Almond milk is lighter and less rich, which some people prefer on warm evenings. I've also made this with oat milk when that's all I had, and while it doesn't froth quite as dramatically, the flavor is still lovely.
Adjusting Sweetness
Start with half an ounce of simple syrup and taste before serving, you can always stir in a little more but you can't take it back. Some matcha powders are more bitter than others, so your first batch is a learning experience. I keep a small spoon nearby and do a quick taste test right after shaking, adjusting sweetness before I pour it into the glass.
Serving and Presentation
The visual appeal of this cocktail is half the magic, so don't skip chilling the glass or adding that final dusting of matcha. I sometimes rim the glass with a tiny bit of honey and then dip it in matcha powder for a more dramatic presentation, though that adds sweetness so reduce the simple syrup accordingly.
- If you're making several at once, prep all your glasses and ingredients before you start shaking so each drink is served ice cold.
- A double strain through a fine sieve removes any last bits of undissolved matcha and creates an impossibly smooth texture.
- Leftover matcha simple syrup keeps in the fridge for a week and makes the next round even faster to mix.
Save This drink has a way of turning a regular Tuesday into something worth remembering, and it asks almost nothing of you in return. Make one for yourself tonight and see what I mean.
Recipe FAQs
- → Can I make this cocktail dairy-free?
Yes, substitute heavy cream with coconut cream or almond milk for a delicious dairy-free version while maintaining the creamy texture and rich flavor profile.
- → How do I prevent lumps in the matcha powder?
Sift the matcha powder before adding it to the cocktail shaker to remove any clumps and ensure a smooth, well-blended drink with no grainy texture.
- → What's the ideal shaking time for this cocktail?
Shake vigorously for 15–20 seconds until the mixture is well chilled and develops a frothy top layer, creating the perfect creamy consistency.
- → How can I adjust the sweetness?
Control the sweetness by increasing or decreasing the amount of simple syrup to your preference. Start with the recommended amount and adjust in subsequent batches.
- → Can I double-strain this cocktail?
Yes, for an extra-smooth texture, strain the cocktail through a fine mesh sieve after the initial straining to remove any matcha particles or ice fragments.
- → Is this cocktail suitable for those with gluten sensitivity?
Generally yes, as vodka is typically gluten-free. However, always check your specific vodka brand's label if you have a severe gluten sensitivity.