This gloriously green drink matches the bright mood of early summer, when the countryside is bursting with verdant life. If you like, halve the amount of whisky and replace it with 25ml amaretto, for a sweet, nutty twist.
Matcha whisky sour
Serves 1
50ml Japanese whisky – we use Nikka from the Barrel
25ml fresh lemon juice
25ml standard honey syrup, made by heating equal parts honey and water until dissolved, then leaving to cool
½g matcha green tea powder (¼ tsp), premium grade, ideally, plus a pinch extra to finish
⅓ pipette Ms Better’s Miraculous Foamer Bitters (10-12 droplets), or 1 egg white, or 25ml aquafaba
Measure everything into a boston shaker and dry shake to activate the foamer (or to set the egg white or aquafaba). Add a good handful of ice, shake again, then double strain into a chilled nick & nora glass. Garnish with a light dusting of matcha powder, then serve immediately.
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Maddy Slack, bar and restaurant manager, Prawn on the Lawn, London N1 and Padstow, Cornwall