Matcha Highball

🥃 highball glassMedium (around 10–12% ABV)

Shopping list

1/2 tsp (approx. 1g) culinary or ceremonial matcha powder
50ml Japanese whisky (or smooth blended Scotch)

Bar staplesyou probably have these

30ml warm water (not boiling)
15ml honey (or simple syrup)
100ml sparkling water (or club soda)
Ice cubes to fill glass
1 fresh lemon wheel

How to make it

Dissolve the Matcha

Add the matcha powder, honey, and 30ml of warm water into the bottom of a highball glass or a small cup.
Whisk vigorously with a small kitchen whisk, fork, or milk frother for 15–20 seconds until smooth and completely lump-free.

Build the Drink

Pour in the whisky and stir gently to integrate with the sweetened matcha base.
Fill the highball glass to the brim with fresh ice cubes.
Top slowly with 100ml chilled sparkling water, then give one gentle lift with a bar spoon from bottom to top to combine without losing the fizz.

Garnish & Serve

Tuck a fresh lemon wheel against the inside rim of the glass and serve immediately.

Garnish

A fresh lemon wheel tucked into the top of the glass.

Make it alcohol-free

Replace the 50ml whisky with 50ml of an alcohol-free botanical spirit (such as Seedlip Spice) or simply add 30ml of fresh cloudy apple juice and top up with extra sparkling water for a refreshing sparkling matcha cooler.

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