Save There's something about the first sip of a matcha martini that stops you mid-conversation. I discovered this drink at a tiny bar tucked between a sushi restaurant and a vintage bookstore, where the bartender was experimenting with matcha in ways that felt completely new. She shook it with such confidence, and when that pale green liquid hit the glass, it was like holding liquid silk. I went home that night determined to recreate it, and after a few clumsy attempts, I realized the secret was treating it less like a traditional martini and more like a creamy, earthy dream.
My friend Marcus stared at this drink like it was an optical illusion. He's the type who orders bourbon straight or nothing, but one sip and he actually paused mid-conversation. Something about the creaminess meeting the earthy matcha, with that subtle sweetness, made him reconsider what a martini could be. Now whenever he visits, he requests it before I've even finished greeting him at the door.
Ingredients
- Vodka (45 ml or 1.5 oz): The blank canvas that lets matcha shine; choose something smooth and neutral since it's not the star here.
- Heavy cream (30 ml or 1 oz): This is what transforms the drink from green liquid to velvet; it creates that luxurious mouthfeel that makes it feel special.
- Matcha powder (1 tsp): Sift it before you use it or you'll end up with green grains floating around like unwanted specks, trust me on this one.
- Simple syrup (15 ml or 0.5 oz): Start here and taste as you go; sweetness is personal and some matcha batches are already slightly bitter.
- Ice cubes: You need enough to chill quickly without diluting too much; a generous handful is your guide.
- Matcha powder or white chocolate shavings (for garnish, optional): A dusting on top signals that you know what you're doing, even if you're making this for the first time.
Instructions
- Sift your matcha first:
- This is the one step people skip and then wonder why their drink has a gritty texture. Use a fine mesh strainer or a whisk to break up any clumps, working the powder through so it's cloud-like and ready to blend smoothly.
- Build your shake:
- Add the vodka, cream, simple syrup, and a generous handful of ice to your cocktail shaker. The ice amount matters because you want it properly chilled without becoming too diluted.
- Shake with intention:
- Shake vigorously for 15 to 20 seconds until the mixture becomes frothy and pale. You'll hear the sound change when it's properly combined, and you'll see the cream incorporate into the matcha in a way that's visibly different.
- Strain into chilled glass:
- Pour into a martini glass that's been sitting in your freezer, not just rinsed with ice water. The cold glass keeps the cocktail from warming up in those first few sips.
- Garnish and serve:
- A light dusting of matcha powder or a scatter of white chocolate shavings on top makes it look like it came from that fancy bar. Serve immediately while the foam is still on top.
Save I made this for my sister on a quiet Sunday afternoon, and she took one sip and said, "This is what luxury tastes like." It wasn't expensive ingredients or a complicated technique, just the right combination of things coming together in a way that felt intentional and special. That's when I knew this drink was worth keeping in regular rotation.
The Matcha Difference
Matcha isn't just green tea powder, it's a completely different experience. When you whisk it traditionally, you're aerating it into this beautiful foam, but in a cocktail shaker, you're combining it with cold ingredients so it becomes this creamy, integrated green flavor. The key is understanding that matcha in a drink behaves like matcha in a latte, not like loose leaf tea. It needs to be whisked or shaken to distribute evenly, and it needs fat (the cream) to really come alive.
Customizing Your Version
The beauty of this cocktail is how adaptable it is. If you're dairy-free, coconut cream gives you a tropical undertone while almond milk keeps it lighter and more delicate. For sweetness, some people love it closer to 20 ml of simple syrup if they prefer dessert drinks, while purists might scale it back to 10 ml. You're not breaking the recipe when you adjust these, you're just making it yours.
Serving and Timing
Timing matters more than you'd think with this drink. The foam settles after a couple of minutes, so you want to serve it immediately after straining while it's still ethereal and impressive looking. If you're making multiple cocktails, chill your glasses in the freezer while you prepare them. And remember that matcha has a subtle earthiness that some people find challenging on an empty stomach, so maybe serve this with light snacks.
- Freeze your martini glasses for at least 15 minutes before serving for maximum chill without dilution.
- If you're making this for guests, prepare the matcha, cream, vodka, and syrup in advance so you can shake and strain in front of them.
- Quality matcha matters more than premium vodka in this drink, so invest in a good ceremonial-grade matcha if you can.
Save This matcha martini is proof that the best discoveries often come from someone experimenting at a bar, and the bravery to try something different. Make it once and you'll understand why.
Kitchen Tips & Answers
- → What makes matcha unique in this blend?
Matcha powder provides an earthy, slightly bitter flavor and vibrant green color that balances the creaminess and sweetness.
- → Can I use a dairy-free alternative for the cream?
Yes, coconut cream or almond milk are excellent substitutes while maintaining a rich texture.
- → How do I achieve the perfect frothy texture?
Shaking vigorously with ice for 15–20 seconds helps create a smooth, frothy consistency.
- → Is it important to sift the matcha powder first?
Sifting removes lumps, ensuring a smooth mixture without grainy texture.
- → What garnish options work well for this drink?
A dusting of matcha powder or white chocolate shavings adds a decorative and flavorful touch.