Though not traditional, these cocktails still refresh on a warm spring day.... or night.
Prep Time: 10minutes
2teaspoonsmatcha (food grade is fine)
1/2cuplightly packed fresh spearmint leaves, plus a few sprigs for garnish
2tablespoonsorganic blonde cane sugar
1-2tablespoonsfresh lemon juice
Place the matcha in a bowl, and gradually work in a tablespoon of the water drop by drop, stirring constantly, until the matcha is a smooth paste. Gradually stir in the rest of the water.
Place the mint leaves and sugar in a jar or measuring pitcher, and mash with a muddler (or the back of a wooden spoountil the sugar is dissolved and the leaves are bruised. Stir in 1 tablespoon of the lemon juice, and all of the bourbon and the matcha mixture. Strain the mixture through a fine mesh sieve, pressing on the mint to extract all the good stuff. Taste, adding more lemon if you feel the drink needs it, then pour into two ice-filled tumblers and garnish with a few mint leaves.
I used Sá organic daily matcha here and Cyrus Noble bourbon, though I suspect any kind of either will work fine.Do make sure your matcha is on the fresh side.If serving these over the more traditional crushed ice, reduce the water in the matcha; crushed ice melts more quickly, diluting the drink. You can shake the cocktail mixture with ice before straining it into the glasses if you want it extra cold.Nutritional values are based on one of two drinks.