Spring is back in session, and with the warm weather, it is time to bring some refreshing cocktails back into the rotation. One of the cocktails I wanted to create for the Cocktail World Cup was a Match Gin Fizz for Japan against Costa Rica’s Miguelito (I also have a fantastic recipe for that). Since the Cocktail World Cup, I am all in on Japanese spirits. When placed in the freezer, they have a pleasant aroma and a lovely dense texture. Trust me; it works having them in the freezer than out.
The Gin Fizz, a distant cousin of the sour’s cocktails, is served with egg white and in chilled highball glasses. Many of you may know the Ramos Gin Fizz for these unique cocktails. The tricky part with this cocktail is finding a balance between the matcha tea and the egg white, but when done perfectly, it is just as light and refreshing. Fortunately, Yuzu liqueur saves the day again and remains a collaborator for many of my Japanese cocktails.
Ingredients:
2 oz Roku Gin
1 oz Yuzu Liqueur
1 oz Matcha Tea
.5 oz simple syrup
~1/2 egg white
Club soda, to top
Method:
- Gently brew the matcha tea and cool for a couple of minutes. I highly recommend using high-quality matcha.
- Shake #1: Combine the ingredients in a cocktail shaker with the egg white and vigorously shake for 30 to 45 seconds until the egg white is emulsified.
- Shake #2: Add a giant ice cube and shake again for 30 seconds.
- Double strain into a chilled highball glass.
- Pour club soda and let it fizz!
If you love matcha or fizz cocktails, try making this yourself. Finding the balance for this cocktail is important but it is an incredible spin of this type of cocktail was a challenge. Let me know in the comments what you think and if you want to see next with these spirits.
I have been absent for some time, but I feel energized finally after the Cocktail World Cup. I will have some new videos out soon. This summer’s cocktail creations are some of my favorites. In the coming months, I will showcase one of my favorite cocktails using different styles worldwide.