Save My friend handed me a green cocktail at a rooftop gathering last spring, and I braced myself for something overly sweet. One sip changed everything. The earthy matcha cut through the vodka in a way that felt both sophisticated and comforting, like a dessert and a nightcap all at once. I went home that night determined to recreate it, and after a few shakes and adjustments, this became my go-to when I want to impress without the fuss.
I made this for a small dinner party once, and the conversation stopped the moment I brought out the tray of green martinis. Everyone assumed it was complicated, but I just smiled and let them think I had some secret bartending skill. The truth is, the hardest part was remembering to chill the glasses ahead of time, and even that became part of the ritual.
Ingredients
- Vodka: The neutral base lets the matcha shine without competing for attention, so use a smooth mid-range bottle you would sip on its own.
- Heavy cream: This is what gives the drink its silky body and tames the bitterness of the matcha, though coconut cream works beautifully if you want a dairy-free version.
- Matcha powder: Go for culinary grade at minimum, ceremonial if you have it, because the flavor is front and center here and cheap matcha tastes like grass clippings.
- Simple syrup: Just enough sweetness to round out the edges without turning this into a dessert drink, start with half an ounce and adjust to your taste.
- Ice cubes: You need plenty to chill the drink fast and create that frothy top when you shake hard.
- Matcha powder or white chocolate shavings: A light dusting on top adds visual drama and a hint of extra flavor, but honestly, the drink stands fine without it.
Instructions
- Sift the matcha:
- Place the matcha powder in your shaker and sift it gently to break up any clumps. This step prevents those bitter gritty bits that ruin an otherwise smooth drink.
- Add the liquids and ice:
- Pour in the vodka, cream, and simple syrup, then add a generous handful of ice cubes. The more ice, the better the chill and the frothier the result.
- Shake it hard:
- Seal the shaker and shake vigorously for 15 to 20 seconds until the outside feels ice cold in your hands. You want to hear that satisfying rattle and feel the resistance as the drink emulsifies.
- Strain into a chilled glass:
- Pour through a strainer into a chilled martini glass to catch any ice shards. If you want it extra smooth, double-strain through a fine sieve.
- Garnish and serve:
- Dust the top lightly with matcha powder or sprinkle white chocolate shavings if you are feeling fancy. Serve immediately while it is still frothy and cold.
Save I remember sitting on my balcony one warm evening, matcha martini in hand, realizing I had accidentally created my own version of a wind-down ritual. It was not about the alcohol or the caffeine, it was about taking five minutes to make something beautiful for myself. That little green drink became a signal that the day was done and I could finally relax.
Choosing Your Matcha
Not all matcha is created equal, and I learned this the hard way when I grabbed a cheap bag from the back of my pantry and ended up with a bitter, chalky mess. Culinary grade matcha works well here because it holds up against the vodka and cream, but if you have ceremonial grade lying around, it will give you a smoother, more nuanced flavor. Look for a bright green color and avoid anything that looks dull or brown, because that usually means it is stale and will taste like it too. I keep a small tin in the fridge now to preserve the freshness and prevent clumping.
Dairy-Free Adjustments
Swapping out the heavy cream is easier than you might think, and I have tried almost every option at this point. Coconut cream gives the richest texture and adds a subtle tropical note that pairs surprisingly well with the matcha, while oat milk creates a lighter drink that still feels creamy. Almond milk works in a pinch but can be a bit thin, so I usually add an extra splash to compensate. Whatever you choose, make sure it is full-fat or barista-style, because the low-fat versions do not emulsify properly and you end up with a watery, separated mess.
Sweetness and Customization
I started with a full ounce of simple syrup the first time and immediately regretted it, the drink tasted more like a milkshake than a cocktail. Now I stick to half an ounce and adjust from there, tasting as I go. If you like things less sweet, try a quarter ounce or even skip it entirely and let the natural creaminess do the work. You can also experiment with flavored syrups like vanilla or honey, though I find they can overpower the delicate matcha if you are not careful.
- Start with less syrup than you think you need and add more only if the matcha tastes too bitter.
- Honey syrup works beautifully if you want a more natural sweetness with a hint of floral flavor.
- Taste before you strain so you can adjust without wasting a perfectly shaken cocktail.
Save This little green drink has earned a permanent spot in my repertoire, not because it is complicated, but because it feels special without demanding much from me. Whether you are winding down solo or showing off for friends, it delivers every time.
Recipe FAQs
- → Can I make this cocktail dairy-free?
Yes, absolutely. Replace heavy cream with coconut cream or almond milk for a delicious dairy-free version that maintains the same creamy texture and flavor profile.
- → How do I get the frothy texture?
Shake vigorously for 15-20 seconds with plenty of ice. For an ultra-smooth cocktail, double-strain the mixture through a fine mesh sieve after shaking to remove any matcha particles.
- → Can I adjust the sweetness?
Definitely. The simple syrup amount is flexible—increase it for a sweeter drink or decrease it for a more earthy matcha flavor. Taste and adjust to your preference.
- → What should I garnish with?
A light dusting of matcha powder creates an elegant presentation and enhances the matcha flavor. White chocolate shavings offer a sweeter garnish option for a refined look.
- → Is this cocktail gluten-free?
Most ingredients are naturally gluten-free. However, always verify your vodka brand, as some may contain gluten. Check labels carefully if you have sensitivity concerns.
- → What type of vodka works best?
Any quality vodka works well. Choose a smooth, neutral vodka that won't overpower the delicate matcha flavor. Premium vodka elevates the overall taste experience.