Matcha is a major player in the cocktail world today, so naturally it has made its way into Nashville’s cocktail scene as the next big thing.
Lead Bartender at The Hart in Nashville, Tennessee, Ellen Talbot, has created a matcha cocktail that is inspired by the idea of matcha tea as a ceremony in Japan.
“I love the idea of taking time to prepare a beverage, providing lots of love into the ritual in order to manifest one’s intentions while enjoying a drink,” says Ellen. “I was also inspired by matcha lattes, one of my favorite daytime drinks.” The addition of egg whites in the cocktail adds texture and a foam over the top, resembling that of a matcha latte, and the matcha syrup itself is a cold infusion, so the tea flavor isn’t overpowering. At The Hart, Ellen adds creme de cacao to round out the base of the drink, giving it just enough body to enjoy alongside something light.
Game. Set. Matcha.
Ingredients:
- 2 oz Silk’s Gin
- 1/2 oz Giffard Creme de Cacao
- 1 Egg White
- 3/4 oz Lime Juice
- 3/4 oz Matcha Syrup*
- 5 Mint Leaves
Preparation: Combine all ingredients in a shaker tin. Shake vigorously without ice. Crack tin open, add ice, and shake until tin is frosty. Strain over fine mesh strainer into a Collins glass over ice and add a splash of soda water. Garnish with a dusting of matcha tea and a mint bouquet. *Matcha Syrup: Mix 2 Tbsp. matcha powder with 1 cup sugar and 1 cup hot water. Heat water, over medium heat dissolve sugar and matcha, stir well. Pour syrup into container and let cool.
Get to Know The Hart
The Hart is a morning-to-night restaurant and bar where neighbors can snack, dine, meet, and lounge alongside Bento Living guests who want a splash of neighborhood in their Nashville.
The Hart brings Hawaii to the American South, featuring the freshest local ingredients and international takes on traditional dishes. Everything is made to be enjoyed at your own pace, in whatever order you choose.
The post Game. Set. Matcha—It’s the Syrup Your Cocktail’s Been Missing appeared first on Chilled Magazine.
Source: Mixology News
