Scottish Spring Matcha

• Blended Scotch whisky
  60 ml (2 oz)

  Choose a smooth, not overly peaty Scotch
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for best flavor
• Honey syrup (1:1 honey and water)
  15 ml (0.5 oz)

  Adds a gentle sweetness that complements matcha
• Matcha green tea powder
  15 ml (0.5 oz)

  Or 1/2 teaspoon, whisked with water to dissolve
• Egg white
  30 ml (1 oz)

  Optional for a silky texture and foam
• Fresh mint leaves
  90 ml (3 oz)

  Plus extra for garnish

• Cocktail shaker
• Fine mesh strainer
• Bar spoon
• Jigger
• Citrus juicer

1. 1

   Add the Scotch whisky, lemon juice, honey syrup, matcha (dissolved in a splash of hot water), egg white (if using), and mint leaves to a cocktail shaker.

2. 2

   Dry shake (without ice) vigorously for 10 seconds to emulsify the egg white and matcha.

3. 3

   Add ice to the shaker and shake again until well-chilled, about 15 seconds.

4. 4

   Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass.

5. 5

   Garnish with a fresh mint sprig and a dusting of matcha powder.

• Unique blend of Japanese matcha and Scotch whisky
• Visually stunning with a bright green hue
• Balanced flavor: earthy, citrusy, herbal, and smoky
• Perfect for spring gatherings or as an after-dinner sipper
• Appeals to adventurous cocktail lovers and whisky fans alike

The Scottish Spring Matcha is a modern creation born from the global craft cocktail movement. Inspired by the growing popularity of matcha and the timeless allure of Scotch whisky, bartenders in Edinburgh began experimenting with green tea infusions in the early 2020s. Seeking to capture the essence of Scotland's lush, green springtime, they combined matcha with the smoky, floral notes of a good blended or single malt Scotch. The result is a cocktail that bridges continents—Japanese tea rituals meet Scottish tradition—in a glass that’s as visually striking as it is delicious.