About
Dry gin keeps things crisp, letting the matcha and espresso pop without being overpowered by floral notes. Meletti’s vanilla and herbal bitterness adds depth, and plays well with the earthy matcha. I would avoid floral or super piney gins, as they can clash with the flavors.Cheers y’all!
Ingredients
- 1¾ oz · 52.5 mldry gin
- ½ oz · 15 mlAmaro Meletti
- ¼ oz · 7.5 mlcoffee liqueur
- 1 oz · 30 mlespresso
- ½ oz · 15 mlmatcha syrup
- 1 dashsaline solution (80:20 water:salt solution)
Method
- 1
Add all ingredients to shaker tin.
- 2
Shake with ice until chilled.
- 3
Fine strain into coupe or Nick and Nora.
- 4
Garnish with matcha powder and three coffee beans.
Matcha Syrup
- 1 cup sugar
- ½ cup water
- 2 tsp. matcha powder
- 1
Add water and sugar to saucepan over low heat.
- 2
Stir until sugar dissolves.
- 3
Remove from heat and whisk in matcha powder until fully incorporated.
- 4
Let cool and store in fridge.
anatomyofadrink.com/cocktails/matcha-espresso-martini