Save My friend showed up one evening with a tin of ceremonial matcha and a mischievous grin, insisting we make something other than tea. We stood at my kitchen counter, staring at the bright green powder like it held all the secrets of the universe. After some wild guesses and a lot of laughter, we shook together what became this matcha martini. The first sip was a revelation, earthy and creamy, like drinking a cloud that had rolled through a Japanese tea garden.
I served these at a small dinner party once, and the room went quiet after the first round of sips. Someone called it liquid zen, and another person immediately asked if I could make a second. By the end of the night, I had shaken up six more, my arm sore but my heart full from all the surprised smiles.
Ingredients
- Vodka: This is your neutral canvas, letting the matcha shine without competing flavors, so choose a smooth one that you would sip on its own.
- Heavy cream: It adds that silky, luxurious body that makes this feel like dessert in a glass, and if you are dairy-free, coconut cream works beautifully with a subtle tropical note.
- Matcha powder: The star of the show, bringing grassy, slightly sweet earthiness, and sifting it first is non-negotiable or you will end up with gritty clumps.
- Simple syrup: Just enough sweetness to round out the bitterness of matcha without turning this into candy, adjust it based on your matcha quality and personal taste.
- Ice cubes: Essential for getting that frothy, ice-cold texture that makes this cocktail so satisfying to drink.
- Matcha powder or white chocolate shavings: Optional but delightful for garnish, adding a final visual flourish and a hint of extra flavor on the first sip.
Instructions
- Sift the matcha:
- Put your matcha powder into the shaker and sift it gently to break up any stubborn clumps. This step saves you from a grainy drink and makes the whole thing feel elegant.
- Combine and shake:
- Pour in the vodka, cream, and simple syrup, then add a generous handful of ice. Shake it hard for 15 to 20 seconds until your hands feel cold and the shaker frosts over, this is what gets that dreamy froth on top.
- Strain and serve:
- Strain into a chilled martini glass, watching the pale green liquid cascade smoothly. If you want it extra silky, double-strain through a fine sieve to catch any last bits.
- Garnish:
- Dust the top with a pinch of matcha powder or scatter a few white chocolate shavings across the foam. Serve it immediately while it is still ice-cold and inviting.
Save The night I made this for my sister, she took one sip and declared it her new favorite thing. We sat on the back porch with our matching green martinis, laughing about how grown-up we felt. It became our ritual whenever she visited, a little ceremony of shaking and sipping that turned an ordinary evening into something we both looked forward to.
Choosing Your Matcha
Not all matcha is created equal, and this cocktail really benefits from a decent quality powder. Culinary grade works fine here since you are mixing it with other strong flavors, but ceremonial grade will give you a smoother, less bitter result. I learned this the hard way after using the cheapest matcha I could find and ending up with something that tasted like lawn clippings mixed with regret.
Making It Dairy-Free
Swapping out the heavy cream is easier than you might think. Coconut cream gives you that same lush texture with a hint of tropical sweetness that pairs surprisingly well with matcha. Almond milk works too, though it is thinner, so you might want to add a touch more to get the creaminess you are after.
Serving and Presentation
Chilling your martini glass ahead of time makes a huge difference, keeping that first sip icy and refreshing. I like to pop mine in the freezer for ten minutes while I gather ingredients. The garnish is where you can have fun, a light dusting of matcha looks sophisticated, but white chocolate shavings add a playful touch that hints at the creamy sweetness inside.
- Serve immediately after shaking, the froth settles quickly and you want to catch it at its fluffiest.
- Use a cocktail pick with a twist of lemon peel for an unexpected citrus aroma that plays beautifully with the matcha.
- If making multiple servings, prepare them one at a time so each drink gets the attention it deserves.
Save This matcha martini has become my go-to when I want to feel a little fancy without spending all night in the kitchen. It is quick, striking, and never fails to make me smile when I take that first creamy, earthy sip.
Recipe FAQ
- → Can I make this cocktail without dairy?
Yes, substitute heavy cream with coconut cream or almond milk for a dairy-free version that maintains the creamy texture.
- → How do I prevent matcha lumps in my cocktail?
Sift the matcha powder directly into the cocktail shaker before adding liquid ingredients. This removes clumps and ensures smooth integration.
- → Can I adjust the sweetness level?
Absolutely. Start with the recommended amount of simple syrup and adjust to taste. You can also reduce sweetness by using less syrup or increase for a dessert-like drink.
- → What type of vodka works best?
A smooth, premium vodka works best as it won't overpower the delicate matcha flavor. Ensure it's gluten-free if needed for dietary restrictions.
- → How important is shaking time?
Shaking vigorously for 15-20 seconds is crucial to properly chill the drink, create a frothy texture, and fully incorporate the matcha powder with the cream.
- → Should I double-strain this cocktail?
For an ultra-smooth texture, double-straining through a fine mesh sieve removes any remaining matcha particles, creating a more refined presentation.