By Wen Wang
A local twist on the classic Vesper Martini with Japanese matcha and first harvest green tea fresh from Australian farmland.
Glassware: Kimura Cocktail Glass
Garnish: Taiwanese plum powder
Ingredients:
45ml The Botanist Gin
30ml Lillet Blanc apéritif
15ml Recompose lemon juice*
5ml Sugar syrup
5ml De Kuyper Elderflower Liqueur
Method:
Stir all the ingredients, strain into a chilled glass, and float 20ml hand-brushed green tea matcha mix on top.
*Recompose lemon juice:
Distill 600ml of fresh lemon juice at 42 degrees Celsius and a pressure of 30 millibars. Add 20g citric acid, 8g malic acid, 2g ascorbic acid, 4g fructose and 0.5g salt.
Hand-brushed green tea:
20ml Australian green tea (hot)
3 full teaspoons of fine matcha
0.5 teaspoon Sanontō