Hawksworth's Breakfast Club Recipe

Melody Fury

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.

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Recipe Facts

Active: 10 mins
Total: 15 mins
Serves: 1 serving

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  • For the matcha syrup:
  • 2 ounces matcha powder
  • 6 ounces boiling water
  • 1 quart rich simple syrup (see note)
  • 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


  1. 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.

  2. 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.

  3. 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.

Special equipment

Whisk, knife, barspoon, food processor or blender

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