Save There's a particular moment on quiet afternoons when I reach for something that feels both grounding and indulgent, and that's when this matcha martini enters the picture. A friend visiting from Tokyo left behind a small tin of ceremonial-grade matcha, and I spent weeks staring at it, unsure what to do beyond the usual whisked tea. Then one evening, with a bottle of vodka on the counter and cream in the fridge, I wondered what would happen if I treated matcha like a flavor, not just a tradition. The first sip was unexpectedly smooth, earthy in a way that felt sophisticated without pretension. It became the drink I made when I wanted to slow down.
I served this to friends on a spring evening when the light lasted longer than expected, and suddenly we were laughing on the porch well into the blue hour, matcha martinis in hand. Someone asked what was in it, and when I explained the simplicity of it, they looked genuinely surprised that three ingredients could taste this balanced. That night convinced me that the best cocktails aren't the complicated ones—they're the ones that make you want to linger.
Ingredients
- Vodka (45 ml): Choose something smooth and neutral—this is where the matcha shines, so the vodka should support rather than dominate.
- Heavy cream or dairy-free alternative (30 ml): This creates the silky texture that catches the matcha beautifully; coconut cream adds subtle sweetness, while almond milk keeps things lighter.
- Matcha powder (1 tsp): Sift it first, always—lumps will ruin the creamy texture you're after, and ceremonial-grade matcha tastes noticeably better than culinary.
- Simple syrup (15 ml): Start with this amount and adjust to your taste; sweetness is deeply personal, and you can always add more.
- Ice cubes: Use fresh ice if possible; old ice tastes like freezer, which matters when every sip counts.
- Matcha powder or white chocolate shavings (for garnish): A light dusting looks elegant and gives you that little hit of matcha flavor at the rim.
Instructions
- Sift the matcha first:
- Use a fine sieve to break up any clumps in the powder before it meets the liquid—this one step changes everything, preventing grainy texture and ensuring the matcha dissolves smoothly into the cream.
- Build your shake:
- Add vodka, cream, simple syrup, and a generous handful of ice to your shaker; the ice should nearly fill it, which means more contact and better chilling.
- Shake with intention:
- For 15 to 20 seconds, shake vigorously until the outside of the shaker frosts and you hear the ice doing real work; this is when the matcha and cream emulsify into something silky.
- Strain into cold glass:
- Pour into a chilled martini glass (chill it while you shake), and if you want extra refinement, double-strain through fine mesh to catch any tiny matcha particles.
- Garnish and serve:
- A light dusting of matcha powder or white chocolate shavings on top takes seconds but makes the drink feel intentional; serve immediately while the foam is still perfect.
Save This drink became special the night I realized my grandmother would have loved it, even though she never drank cocktails—something about respecting an ingredient enough to keep it simple, to let it speak. That's the feeling I chase now whenever I make it.
The Matcha Question: Quality Matters
Not all matcha is created equal, and this matters more in a cocktail than in most applications. Ceremonial-grade matcha has a brighter, more delicate flavor that doesn't taste bitter or grassy, while culinary-grade works but adds a sharper edge. If you're buying online, look for bright green color—dull or yellowish powder suggests age or improper storage. I learned this after using older matcha and wondering why my drink tasted slightly off. Temperature matters too; matcha breaks down in heat, so resist the urge to shake this until steam rises—ice-cold is the point.
Cream and Texture: The Silent Stars
Heavy cream creates that specific silky mouthfeel that makes this drink feel luxurious, but I've had equally beautiful versions with coconut cream, which adds a whisper of sweetness and works beautifully for dairy-free versions. Almond milk works too, though it's lighter and won't create quite the same texture. The cream isn't just flavor—it's what suspends the matcha evenly and creates that lovely foam at the top. Once I tried making this with just milk, and while it was still good, it felt a bit thin, like something was missing. The richness is what makes you want to slow down and actually taste each sip.
Variations and Timing
I've played with this drink in different seasons, and the variations feel natural rather than forced. In summer, I sometimes reduce the cream slightly and add an extra cube of ice, making it feel crisp rather than creamy. In winter, an extra measure of simple syrup and matcha feels right. The beauty of this formula is its flexibility—it's sturdy enough to handle adjustments without falling apart. You can also prep your shaker with ice before guests arrive and shake fresh drinks to order, which feels impressive and actually saves time compared to batch cocktails.
- Try switching simple syrup for honey syrup for deeper sweetness and a different mouthfeel.
- A single ice cube in the glass instead of a full shake makes this more of a sip than a proper cocktail—still delicious but different.
- Matcha powder or white chocolate work as garnish, but a tiny matcha leaf on top, if you can find them, adds visual drama.
Save This matcha martini is the kind of drink that makes an ordinary evening feel a bit more intentional, a bit more like you're taking care of yourself. Make it slowly, taste it carefully, and notice how the flavors settle as it warms slightly in your hand.
Kitchen Q&A
- → How should matcha powder be prepared for the drink?
Sift the matcha powder to remove lumps before shaking, ensuring a smooth, frothy texture.
- → Can I use a dairy-free alternative for the cream?
Yes, options like coconut cream or almond milk provide a creamy texture without dairy.
- → What is the purpose of simple syrup in this blend?
Simple syrup adds a balanced sweetness, enhancing the earthy flavors without overpowering them.
- → What is the best way to garnish this beverage?
Sprinkle matcha powder or white chocolate shavings on top for a visually appealing finish.
- → How can I achieve the smoothest texture?
Double-strain the mixture through a fine sieve to remove any fine particles and enhance silkiness.