This variation on a Pisco Sour uses a matcha tea-infused syrup to create a deliciously herbaceous and shockingly neon green drink. The key to making the richest, most colorful (not to mention most flavorful) syrup with matcha relies on two factors: the temperature of the water and the freshness of the syrup. Over a 24 hour period, matcha tea begins to lose its vivid green hue, and its deep, umami flavors become muddled-tasting. Green teas are generally more delicate than black teas, and matcha is especially finicky. Brewing your tea at temperatures between 160 degrees and 170 degrees Fahrenheit not only boosts umami, it allows the more delicate flavors in the tea to shine through, while lowering the chances of creating burnt, bitter flavors.
Matcha Pisco Sour
matcha tea syrup
2 oz pisco
.75 oz lime juice
.75 oz matcha tea syrup
.75 oz egg whites
- Add all ingredients except for the bitters to a shaker tin and dry shake.
- Break the seal on the tin and add ice to the shaker. Shake for at least one minute more.
- Using a Hawthorne strainer, strain into a chilled coupe glass.
- Garnish with three drops of Amargo Chuncho bitters and swirl them into the egg foam using a toothpick.
2 Bar Spoons matcha powder
1 Cup water
1 Cup sugar
- Add water, sugar and matcha to a saucepan over medium heat.
- Whisk with a matcha whisk until matcha and sugar are incorporated, and no lumps remain.
- Remove from heat, cool and store in an airtight container in the refrigerator.