Save The first time I made a matcha martini, I was trying to impress someone who insisted they couldn't enjoy sweet cocktails. I'd been reading about matcha lattes everywhere and thought, why not shake it into something sophisticated? That first sip—earthy, creamy, with just enough sweetness to make it feel like a treat—changed how I thought about cocktails entirely. Now it's the drink I reach for when I want something that feels both familiar and surprising.
I remember making a round of these for friends on a quiet Tuesday evening, and everyone kept asking if I'd added some secret ingredient. The truth was simpler—the matcha powder needed that moment of sifting, that pause where you break up the little clumps and let air into it. That small ritual made all the difference between a smooth, creamy drink and one with tiny floating bits that reminded you of school science class.
Ingredients
- Vodka: Choose something smooth that won't compete with the delicate matcha flavor; I've learned that mid-range vodka works better here than the cheapest option.
- Heavy cream: This creates that luxurious mouthfeel that makes the drink feel like a dessert cocktail; coconut cream or almond milk work beautifully if you're avoiding dairy.
- Matcha powder: Buy ceremonial grade if you can find it—culinary grade works too, but the flavor difference is noticeable in something this simple.
- Simple syrup: Make your own by dissolving equal parts sugar and water, or keep store-bought on hand; adjust to your taste since sweetness preferences vary wildly.
- Ice cubes: Use filtered water if possible; I've noticed cloudy ice can make the drink look less polished.
- Matcha powder or white chocolate shavings: Either one makes the drink look like something you'd order at a fancy bar, not something you threw together at home.
Instructions
- Sift the matcha:
- Pour your matcha into a small sieve or strainer and gently tap it over a bowl or directly into your shaker, breaking up any little clumps. This step feels tedious but transforms the texture completely.
- Build your shake:
- Pour the vodka, cream, and simple syrup over the matcha, then add a generous handful of ice. You want the shaker to feel heavy in your hand, a sign you've got enough to chill everything properly.
- Shake with intention:
- Hold the shaker firmly and shake vigorously for 15 to 20 seconds—you'll hear the ice cracking and feel the cold spreading through your hands. When you stop, the outside of the shaker should be frosty and cold.
- Strain and serve:
- Pour the creamy, pale green mixture into a chilled martini glass in one smooth motion. If you notice any tiny flecks, pour it through a fine sieve for that extra-smooth finish.
- Garnish and drink:
- A light dusting of matcha powder or a few white chocolate shavings on top turns this into something restaurant-worthy. Serve it immediately while it's still perfectly cold and frothy.
Save There's something magical about watching someone's face light up when they taste this drink for the first time and realize it's both soothing and celebratory at the same time. It became the drink I make when I want to say I'm thinking of you without using words.
Making It Your Own
Once you've made this a few times, you'll start experimenting—maybe adding a splash of vanilla extract, or switching the heavy cream for oat milk because that's what you have in the fridge. I've found that the beautiful thing about cocktails is they're forgiving as long as you respect the balance of strong and smooth flavors. Think of matcha as the bold partner that needs cream to soften it, and you'll understand why these proportions work.
The Ritual of Cocktail Making
Shaking a cocktail has become my quiet moment before an evening out or before I settle in at home. There's something almost meditative about the motion, the sound of ice, the moment when everything comes together cold and ready. This drink reminds me that the best things aren't rushed—they're made with attention and shared with people who appreciate the effort.
Variations and Seasonal Swaps
In winter, I sometimes add a tiny splash of whiskey to deepen it, and in summer, I've experimented with cold brew matcha to stretch the earthiness even further. The base recipe is flexible enough to grow with your mood and your pantry. Here are a few quick shifts that always work:
- Try coconut cream instead of heavy cream for a tropical twist that still feels elegant.
- Add a quarter teaspoon of cardamom powder if you want to surprise people with depth and warmth.
- Make it stronger by using less syrup and more matcha if you're serving it to matcha lovers who want to taste it boldly.
Save This matcha martini has become the drink I return to because it's easy to make but feels like something you've earned. Share it with someone who appreciates a quiet moment and a beautiful sip.
Recipe Questions
- → How do I prevent matcha lumps?
Sift the matcha powder before mixing to ensure a smooth texture without clumps.
- → Can I use a dairy-free substitute?
Yes, coconut cream or almond milk can replace heavy cream for a dairy-free alternative.
- → How is sweetness adjusted?
Simple syrup amounts can be increased or decreased to suit your preferred level of sweetness.
- → What is the purpose of shaking vigorously?
Shaking with ice chills the mixture and creates a frothy texture for a smooth experience.
- → What garnishes work well here?
A dusting of matcha powder or white chocolate shavings adds a decorative and flavorful touch.