TASTE: Gourmet & Herbaceous

TYPE OF GLASS: Coupette

_____


INGREDIENTS

TANQUERAY GIN • 5 cl
MATCHA TEA SYRUP • 2 cl
EGG WHITE  • 3 cl
SODA WATER / SPARKLING WATER  • 2 cl

_____

GARNISH

Matcha tea powder & Marshmallow

_____

STEPS

1  Prepare the matcha tea syrup with 70 cl cane sugar syrup and 12g matcha tea. Then in a container, heat the syrup and the matcha tea, mix until the matcha tea dissolves in the syrup (about 15 minutes). Once the syrup has cooled, keep it cool for 4 days.

2  In a shaker pour all the ingredients except the soda water, add ice and shake vigorously for 10 seconds, double strain into a chilled glass, and top up with the soda then decorate.

 3  The powder must be deposited using a sieve on top of the cocktail. The marshmallow is placed on the edge of the glass.