Rum? Good for the soul maybe. Put them together and what have you got?
Bippity boppity boo a good-for-you AND good-for-the-soul sip of heaven. Hea-ven, people.
I’ve recently acquired the most delightful of pen pals, the founder of gourmet matcha company, Mizuba Tea, Lauren Rochelle Danson. She originally got in touch with me to chat about my green tea coconut milk popsicles, and our shared love of matcha (and food in general, I think, and Paris and Japan, and..) bred lengthy emails gushing about culinary dreams and ideas and inspiration, including the beloved matcha cocktail.
Thanks to a recently developed flat-out obsession with mint, and then the best kind of all pen pal-ships (food-based, obviously), I knew I had to pull together a matcha mojito (matchito?). What resulted was just phe-nom. Fee-nom. Fee-nom-nom-nom.
..nom nom nom nom. Not sure what’s going on with my phonetics right now; please ignore and turn your attention directly to the subsequent recipe.
The mint pairs beautifully with the grassy, earthy matcha, and the white rum takes a backseat to the key players. This cocktail is both elegant and everyday, making it just as perfect for summer dinner parties as an evening spent lounging on the back porch. The amazing thing about matcha is that it’s packed insanely full of antioxidants and delivers the smoothest, kindest little caffeine buzz. Nothing jittery or HEY-I’VE-HAD-COFFEE!!!!(!!!!!!)-like, but rather a natural energy that you’ll learn to freaking
kill for really, really love. Truly, though, Lauren can explain so much more about the benefits of matcha than I ever could – check it out!
To check out Mizuba’s matcha, click here. They’re fabulous, their matcha is fabulous, and all of my readers are fabulous so… it’s a natural pairing, people. You and Mizuba matcha. (How did this turn into a Mizuba commercial? Pretty sure I’m trying to convince Lauren to hire me, if only for her trips to Japan for harvest)
- Matcha simple syrup:
- ⅓ cup sugar
- ⅓ cup water
- ½ teaspoon culinary-grade matcha
- Matcha mojito:
- 5 mint leaves
- 2 ounces good white rum
- 1 ounce vodka
- 1.5 - 2 ounces matcha simple syrup, depending on how strong a matcha flavor or sweetness you like
- club soda
- mint leaves
- green tea bag tags
- To make the matcha simple syrup:
- Combine sugar and water in a small saucepan over high heat. Bring to a boil and whisk til totally dissolved. Remove from heat. Spoon matcha into a small bowl and pour a little simple syrup into the bowl to make a paste, whisking vigorously until totally smooth. Pour in remaining simple syrup and whisk until smooth. Place in an airtight container and refrigerate until cool and ready to use.
- To make matcha mojito:
- Tear mint leaves and place in the bottom of a tall glass. Muddle mint leaves with a muddler or back of a spoon. Add rum, vodka, and matcha simple syrup and stir to combine. Add a couple handfuls of ice, up to about ⅔ of the glass. Top with club soda. Garnish with mint leaves and/or green tea bag tags.
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