Tips for Mixing With Matcha

Matcha green tea makes a wonderful drink mixer, especially for spring and summer menus. The vivid green color and grassy notes can make cocktails come alive with the warmer seasons.

But you have to be careful when mixing with matcha, to ensure that the tea’s vegetal flavors don’t overpower or clash. You also want to use ingredients that will help keep the green color fresh instead of muddy.

Butler’s Pantry, a catering and events professional in St. Louis, has been tinkering with matcha in cocktail recipes. “Ideally, we aim to highlight both the distinctive flavor and signature color of matcha,” says director of beverage Ryan Manka.

“Its earthy, umami-rich profile can be beautifully showcased in cocktails, but it requires thoughtful balance. Typically, we accomplish this balance by utilizing elements of acidity, sweetness, and complementary botanicals.”

At the same time, Manka says, matcha’s vivid green hue offers striking visual appeal. “To preserve and enhance that color, we carefully select ingredients that either complement or contrast it without dulling its brightness. Ingredients like lemon, yuzu, honey, or light herbal notes tend to support both the flavor and presentation of matcha-forward drinks.”

Lime and lemon work well in moderation, as their acidity brightens matcha’s earthiness, he explains. Mint, basil and floral elements such as wildflower honey or edible flowers complement matcha’s grassy notes. Demerara sugar, honey or agave enhance matcha’s natural umami without overpowering it.

What flavors or ingredients should you use more cautiously? Keep in mind that milk and cream can dull matcha’s flavor and mute its color, though Manka notes that coconut milk can be a nice alternative.

You’ll also want to steer clear of overly bitter or tannic ingredients. Too much bitterness (e.g., heavy amaro or dark chocolate) can clash with matcha’s natural astringency, he says. The same goes for excessive acid: “A delicate balance is key. Too much citrus can overwhelm matcha’s subtleties.”

Here are a few more tips from Manka.

1) Use the right grade.

Manka recommends using ceremonial-grade matcha in cocktails whenever possible, as it delivers a smoother, less bitter flavor and a more vibrant, appealing green color. “Its refined texture and nuanced taste make it ideal for shaken or stirred drinks where matcha is a key flavor,” he says.

Culinary-grade matcha, while more affordable and accessible, tends to be more astringent and earthy, says Manka. “It can work well in certain cocktail applications, particularly those that incorporate rich, sweet, or citrus-forward elements, but it requires more careful balancing to avoid overwhelming the other flavors in the drink. When using culinary matcha, pairing it with ingredients like honey, coconut or citrus can help soften its edges.”

2) Whisk before mix.

It’s important to prepare matcha correctly before mixing it into a cocktail, Manka says, as simply adding the powder directly can result in clumping and an uneven texture. “We typically whisk matcha with a small amount of warm — not boiling — water to create a smooth, lump-free mixture before incorporating it into syrups or shaking it into cocktails. This ensures both consistency and flavor balance.”

3) Select the right spirit.

Gin, rum, whiskey and vodka each bring out different characteristics in matcha. “Gin highlights its herbal side, rum adds warmth, whiskey enhances its depth and vodka goes with anything and is approachable to those already stepping outside their comfort zone by trying a matcha cocktail,” Manka says. He also suggests using clear spirits when drink color is key, such as gin, white rum or vodka, as darker spirits can mute matcha’s appearance.

4) Experiment with texture.

Egg whites or foams create a creamy contrast to matcha’s depth. With any matcha drink, Manka advises straining well. “Fine straining helps achieve a smooth cocktail and prevents any residual grittiness from the matcha.”

5) Garnish thoughtfully.

Matcha-dusted citrus slices, mint sprigs, or floral elements reinforce the drink’s fresh, botanical notes. For example, the Emerald Beach, a tropical, Tiki-inspired matcha cocktail (see recipe below) from Butler’s Pantry, is garnished with a coconut foam with dusting of matcha and mint bouquet.

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