Matcha Martini
Silky, elegant and quietly grown-up, this matcha martini shakes a smooth shot of ceremonial-grade matcha with vodka and a whisper of vanilla. It's the refined after-dinner pour — pale jade, softly foamed and finished with a dusting of matcha.
Why you'll love this matcha martini
- Smooth, creamy and elegantly bittersweet
- A refined, dinner-party centrepiece
- That signature soft foam and matcha dusting
- Easily made dairy-free with oat milk
Ingredients
Makes 1 cocktail.
- 1 tsp (2 g) ceremonial matcha
- 30 ml hot water (80°C / 175°F)
- 45 ml (1½ oz) vodka
- 22 ml (¾ oz) white chocolate liqueur, or 15 ml vanilla syrup
- 30 ml (1 oz) single cream or oat milk (optional, for a silkier martini)
- Ice
- A pinch of matcha and a mint leaf, to garnish
How to make a matcha martini
- Whisk the matcha. Sift the matcha, add the hot water and whisk to a smooth, frothy shot. Let it cool.
- Chill. Pop a martini glass or coupe in the freezer while you build the drink.
- Shake. Add the vodka, liqueur (or vanilla syrup), cream and cooled matcha to a shaker with ice. Shake hard for 15–20 seconds until frosty and foamed.
- Serve. Double-strain into the chilled glass, dust with matcha and float a single mint leaf.
Tips & variations
- Leave out the cream for a cleaner, drier “matchatini”.
- Shake it hard — the extra aeration gives that delicate foam and dusting surface.
- The matcha carries the flavour, so use a refined koicha-style grade like Miyabi or our flagship Kiwami.
Frequently asked questions
Can I make it dairy-free?
Yes — oat milk gives the creamiest dairy-free foam, or leave the cream out entirely.
What's the best matcha for a matcha martini?
A smooth, naturally sweet ceremonial grade keeps the finish free of bitterness. See our single-origin matcha.
Please enjoy responsibly. Must be of legal drinking age.
Want something bright and citrusy instead? Try our matcha margarita.