This is a layered take on the usually straightforward highball—“a little touch of Japan,” says Masa Urushido. To balance the sweetness of Midori liqueur, he typically uses a mix of juice from Japanese sudachi, a super-sour Japanese citrus fruit, and regular (Persian) limes; if sudachi is used, dial the lime component back to a half-ounce.
- 1 ounce lime vodka, preferably Absolut Lime
- 1 ounce Midori
- 3/4 ounce lime juice
- 1/2 ounce green tea-lime cordial (see Editor's Note)
- soda water, to top
Garnish: kaffir lime leaf
- Combine all ingredients except the soda water in a highball glass over ice.
- Top with soda water.
- Garnish with a kaffir lime leaf.
Green Tea-Lime Cordial:
500 grams sugar
475 grams water
peels of 4 limes
5 grams matcha powder
1/2 barspoon malic acid
In a medium sauce pan over medium heat, combine the sugar and water until the sugar is dissolved. When the liquid is close to simmering, remove the pan from heat, add the lime peels and cover the pan to let cool. Once cooled, strain out the peels. Vigorously whisk the matcha powder with 1 1/2 ounces of hot water, then add to the syrup. Strain through a cheesecloth, then add the malic acid. Keep refrigerated.