This caffeine boosted cocktail brings together Japanese green tea, fresh cucumber, and a healthy splash of gin. Brad Stanton of Hawksworth in Vancouver created this revitalizing cocktail to complement their summer brunch menu.
Note: To make rich simple syrup, combine 1 cup water with 2 cups sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
Hawksworth's Breakfast Club
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||10 minutes|
|Total time:||15 minutes|
|Special equipment:||Whisk, knife, barspoon, food processor or blender|
|This recipe appears in:||5 Summer Cocktail Recipes from Hawksworth in Vancouver, BC|
- For the matcha syrup:
- 2 ounces matcha powder
- 6 ounces boiling water
- 1 quart rich simple syrup (see note above)
- For the cocktail
- 1 cucumber, cut into rough chunks
- 1 1/2 ounces Hendrick’s gin
- 1 ounce fresh juice from 2 to 3 limes
- 1 ounce matcha syrup
- 1 ounce tonic water
- Garnish: cucumber julienne and a fresh mint sprig
For the Matcha Syrup: Combine the matcha powder and boiling water in a small bowl and whisk until smooth. Combine matcha mixture and rich simple syrup in a medium saucepan over low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and let stand to cool. Keep covered and refrigerated when not in use.
For the Cocktail: Place cucumber in a food processor or blender. Process or blend until pureed. Transfer puree to a fine mesh strainer set over a bowl and let rest until liquid drips into bowl.
Combine 1 ounce cucumber water with gin, lime juice, matcha syrup, and tonic into an ice filled Collins glass. Give a quick stir with the barspoon. Garnish with cucumber julienne and a fresh mint sprig. Serve with a straw.