As I get deeper and deeper into the world of cocktail invention, the more I’m coming to the conclusion that to invent new successful drinks I’ve got to find surprising, simple ingredient combinations. I’m a complete maximalist in life so it takes a lot of self-restraint to hold myself back from adding more flavors to a cocktail. (Garnishes are fair game, though. ?) I know a drink is good when every ingredient has a reason to be in the drink and there’s nothing left to take away.
Recently I used this philosophy when I worked with Emeric Harney, of Harney & Sons Teas, to develop a drink using their teas for St. Patrick’s Day. Since there are few things in this world more green than matcha, I thought it would be a fun ingredient to mix with an Irish whisky to celebrate the holiday. I was *extremely* surprised by how well the matcha worked with lemon and whiskey, after taking one sip Sean and I both took a pause and said, “Whoa!” My favorite variation of a whiskey sour adds an egg white, but the matcha also adds a lovely (green) frothiness.
Emerald Isle Sour
- 2 oz Irish whiskey
- .75oz lemon juice
- .75oz simple syrup
- ~1/2 teaspoon @harneyteas matcha tea (more if you want!)
Sift your matcha into a cup or matcha bowl and whisk it into the whiskey, lemon juice, and simple syrup. Once all ingredients are sifted together, add the cocktail to a shaker with ice and shake vigorously. Strain and serve on ice. Garnish with a clover or another green edible plant or herb!