Signature
Marisa Chafetz / Supercall

Vodka • Dry
Matcha Mule

“The ‘detox while retoxing’ trend has been on the rise in recent years as bars put more health-driven cocktails on the menu,” says Torrence Swain, head bartender at Bourbon Steak at the Four Seasons Hotel in Washington, D.C. We can attest to the trend, as we saw more veggie cocktails last year than ever before. In his take on the classic Moscow Mule, Swain swaps sugary ginger beer for fresh ginger juice and doses the drink with an exotic Matcha Pennywort syrup for sweetness. Dry, bittersweet and bubbly—thanks to a topping of club soda—it’s a refreshing libation to enjoy whether you’re health-conscious or not.

The Essentials

Vodka
Matcha Pennywort Syrup
Ginger juice
The Details
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Ingredients

2 oz Wheatley’s Vodka
1 oz Fresh Lime Juice
1.5 oz Matcha Pennywort Syrup
.25 oz ginger juice
4 oz club soda, to top
Candied ginger, for garnish

Method

  • In a 16-ounce Collins glass, build all ingredients, fill with ice and top with soda.
  • Garnish with a piece of candied ginger and enjoy.
intermediate
Strength:
Matcha Pennywort Syrup
Custom Ingredient

Ingredients

32 oz sugar
24 oz Water
75 grams whole white peppercorns
10 grams matcha powder
16 oz Pennywort Drink (available at most Asian markets)

Method

  • Place all ingredients in a pot over low heat for 30 minutes.
  • Fine strain the liquid, allow it to cool and store it in the refrigerator.