Matcha to do About Nothing – Cocktail

About This Project

This is a riff on a classic Peruvian Style pisco sour.

  • 1/2 tsp Fun Earth Just Matcha
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • 1 oz Strawberry / Lavender Syrup**
  • 3 oz Macchu Pisco
  • 1 egg white (cage free)

Rim cocktail glass with Matcha Sweet Tart Rim.* Add all ingredients into a shaker tin. Dry shake for 10-15 seconds to fully emulsify the egg white. Add ice and wet shake or another 10-20 seconds. Strain into rimmed glass. Cheers yourself and anyone who is around you and enjoy! Salud!

*Matcha Sweet Tart Rim:

  • 4 oz white sugar
  • 2 tsp Vitamin C Powder (ascorbic acid)
  • 1 tsp Just Fun Earth Just Matcha

Mix all ingredients together. Keep for rimming. To Rim: Run the edge of the glass against the inside of a lemon to dampen. Then dip in the Matcha Sweet Tart Rim.

**Strawberry/Lavender Syrup Recipe:

  • 1 cup fresh or frozen strawberries (quartered)
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons dried culinary lavender buds

Instructions:

  • Prepare Lavender: Start by gently crushing the dried culinary lavender buds with a mortar and pestle or the back of a spoon. This helps release their fragrant oils.
  • Combine Ingredients: In a saucepan, combine the crushed lavender, strawberries, sugar, and water. Stir well to combine all the ingredients.
  • Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to dissolve the sugar.
  • Infuse Flavors: Let the mixture simmer for about 10-15 minutes, allowing the strawberries to break down and the lavender to infuse its flavor. Stir occasionally.
  • Strain: Once the syrup has a rich, fragrant flavor, remove it from the heat and strain it through a fine-mesh sieve or cheesecloth to remove the strawberry and lavender solids. Press down on the solids to extract as much flavor as possible.
  • Cool: Let the syrup cool to room temperature. You can speed up the cooling process by placing it in the refrigerator.
  • Store: Once the syrup has cooled, transfer it to an airtight container or bottle. Store it in the refrigerator. It should keep for about 2-3 weeks.