Sift 1 teaspoon matcha powder into a small bowl to remove lumps. Add 2 tablespoons hot (not boiling) water and whisk briskly in a zigzag motion until fully dissolved and lightly frothy. Set aside to cool briefly.

Make cucumber-apple puree

Place 1 cup chopped peeled cucumber and 1 cup chopped green apple in a blender or food processor. Add 0.5 ounce simple syrup and 0.5 ounce fresh lime juice. Pulse/blend until smooth (about 15–30 seconds). If you prefer a smoother texture, fine-strain the puree through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract liquid. Discard solids.

Muddle basil

In a cocktail shaker, add 10 fresh basil leaves and lightly bruise them with a muddler or the back of a spoon just enough to release oils (3–4 gentle presses). Do not pulverize — avoid excessive bitterness.

Combine ingredients

Add the strained cucumber-apple puree (about 2.5–3 ounces), the cooled matcha, and 6 ounces chilled sake to the shaker with the muddled basil. Add 1 cup of ice (or enough to fill the shaker halfway).

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is cold and slightly frosty. This chills, dilutes, and aerates the matcha and sake mixture.

Strain and serve

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice (if desired) using a Hawthorne strainer and a fine mesh strainer to remove basil bits and any remaining pulp. If you prefer a lighter fizzy finish, top with 1 ounce club soda.

Garnish

Garnish with a fresh basil sprig and a thin cucumber slice or apple fan gently floated on top. Clap the basil between your palms briefly before garnishing to release its aroma.

Serve

Serve immediately while cold. Encourage sipping to appreciate the layered flavors of matcha, basil, cucumber, apple, and delicate sake.