This summerly cocktail fully embraces the richness of nature by merging peach & matcha green tea
This summerly cocktail fully embraces the richness of nature by merging peach & matcha green tea
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The idea
Instead of balancing the peach liqueur with citrusy juice (as classical Sidecar types or refreshing highballs like the “Fuzzy Navel” & “Woo Woo” would) the Yin to the Yang was found in an East Asian specialty – matcha green tea. With its deep, slightly bitter flavor it can easily tame the sweetness and on the other hand, unlock its own fruity potential. But what makes the combination of peach & matcha so promising is that the subtle grassy & floral notes of the peach (belonging to the family of rose plants) naturally connect to those of the green tea.
Golden, a few years in wooden barrels matured rum as base spirit is a great fit here: it adds freshness with sugar cane and a hint of citrus, but also some grounding due to its mild, woody notes. Metaphorically speaking, drinking this cocktail lets you become one with flourishing nature as a whole: climbing the mighty stem, merging with the precious leaves, while embracing the fresh fruit. Finally, the additional creamy note of vanilla syrup efficiently supports the connection of rum & peach with matcha.
How to create it
0. Step: secure coldness
Put your cocktail glass (e.g. nick & nora or small coupette) in the fridge.
1. Step: muddle peach
Cut a peach wedge and muddle it inside the shaker. Juice should be squeezed out.
2. Step: whisk tea powder
Diffuse the matcha powder in the rum inside a ceramic bowl, using a traditional Japanese bamboo chasen or a small standard whisk. Apply fast zigzag movement while some foamy texture appears on the surface.
3. Step: mix all
Put the rum-matcha pairing, the sugar syrup & the liqueur into a shaker and shake well with ice.
4. Step: serve & enjoy
Fine strain into your chilled cocktail glass and add a cute slice of peach as garnishing.
Recipe
- 30ml golden rum (e.g. Havana Club 3)
- 22.5ml peach liqueur (e.g. Peachtree)
- 7.5ml vanilla syrup (e.g. Monin)
- 1 small peach wedge (yellow)
- 1/2 bar spoon matcha powder (e.g. Isuzu)
How to create it
0. Step: secure coldness
Put your cocktail glass (e.g. nick & nora or small coupette) in the fridge.
1. Step: muddle peach
Cut a peach wedge and muddle it inside the shaker. Juice should be squeezed out.
2. Step: whisk tea powder
Diffuse the matcha powder in the rum inside a ceramic bowl, using a traditional Japanese bamboo chasen or a small standard whisk. Apply fast zigzag movement while some foamy texture appears on the surface.
3. Step: mix all
Put the rum-matcha pairing, the sugar syrup & the liqueur into a shaker and shake well with ice.
4. Step: serve & enjoy
Fine strain into your chilled cocktail glass and add a cute slice of peach as garnishing.
The idea behind
Instead of balancing the peach liqueur with citrusy juice (as classical Sidecar types or refreshing highballs like the “Fuzzy Navel” would) the Yin to the Yang was found in an East Asian specialty – matcha green tea. With its deep, slightly bitter flavor it can easily tame the sweetness and on the other hand, unlock its own fruity potential. But what makes the combination of peach & matcha so promising is that the subtle grassy & floral notes of the peach (belonging to the family of rose plants) naturally connect to those of the green tea.
Golden, a few years in wooden barrels matured rum as base spirit is a great fit here: it adds freshness with sugar cane and a hint of citrus, but also some grounding due to its mild, woody notes. Metaphorically speaking, drinking this cocktail lets you become one with flourishing nature as a whole: climbing the mighty stem, merging with the precious leaves, while embracing the fresh fruit. Finally, the additional creamy note of vanilla syrup efficiently supports the connection of rum & peach with matcha.