RestaurantsBaijiuMo’ Matcha Mo’ Problems Recipe

Mo’ Matcha Mo’ Problems Recipe

Inspired by Baijiu
Time12m
Serves1

roku japanese gin, dry sake, plum wine, strawberry, yuzu, lemon

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Frequently paired with

The best thing to pair and share with mo’ matcha mo’ problems

Selected to pour

Shimeharitsuru Umeshu Plum Wine

served on Kuramoto Ice (Japan) dessert sake

sweet · fruity · refreshing

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Ingredients

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Cocktail Base

Method

Prep: Matcha Syrup (if making)

1

Make matcha syrup (optional)

Whisk 1 tsp ceremonial-grade matcha with 0.5 oz hot water until smooth, then stir into 0.5 oz hot simple syrup to create a viscous matcha syrup. Cool before using. Alternatively use 1 tsp matcha paste dissolved in a touch of warm water.

Muddling & Mixing

2

Place 3 hulled and sliced strawberries into a cocktail shaker or mixing glass.

3

Add 0.5 oz fresh yuzu juice and 0.5 oz fresh lemon juice to the shaker.

4

Add 0.5 oz simple syrup. Muddle the strawberries gently until broken down and fragrant but not completely pulverized (10–15 seconds).

5

Add 1.5 oz Roku Japanese gin, 0.5 oz dry sake, 0.5 oz plum wine, and 0.5 oz matcha syrup (or dissolved matcha).

6

Fill the shaker about two-thirds with ice (roughly 1 cup) and cap.

7

Shake vigorously for 12–15 seconds until outside of shaker is frosty and well chilled.

Strain & Finish

8

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice using a Hawthorne and fine mesh strainer to remove strawberry solids and matcha clumps.

9

If desired, top with 1 oz sparkling water for a lighter finish and gentle effervescence.

10

Garnish with a strawberry slice and a lemon wheel on the rim. Optionally dust a small pinch (0.25 tsp) of matcha on top of the foam/edge for aroma and visual contrast.

Serving & Notes

11

Serve immediately. Adjust sweetness by varying simple syrup between 0.25–0.75 oz. If yuzu is unavailable, substitute with a 1:1 mix of fresh lime and grapefruit juice and reduce to 0.5 oz total.

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