Tea Ceremony

Takuma Watanabe | New York City

For Martiny’s Tea Ceremony, Takuma Watanabe whisks matcha with hot coconut water, which adds a slight sweetness to the cocktail, he says, complementing Japanese whisky and white cacao liqueur. The Tea Ceremony “tastes kind of like an iced matcha latte, but without the heaviness of milk, and it’s very refreshing with the coconut water—an easy swap for plain water,” Watanabe says.

Ingredients

Serving: 1

  • 1 1/2 ounces Japanese whisky, preferably Nikka Coffey Grain Whisky
  • 1 1/2 ounces Japanese whisky, preferably Nikka Coffey Grain Whisky
  • 1/2 ounce white cacao liqueur
  • 1/2 ounce white cacao liqueur
  • 1 ounce hot coconut water, preferably Vita Coco
  • 1 ounce hot coconut water, preferably Vita Coco
  • 1 tablespoon powdered matcha, preferably Fukujyu
  • 1 tablespoon powdered matcha, preferably Fukujyu

Garnish: fresh shiso leaf or kinome leaf

Directions
  1. In a shaker with ice, combine the whisky and white cacao liqueur and stir until chilled.
  2. Strain into a rocks glass filled with ice.
  3. Using a saucepan or electric kettle, bring the coconut water to a boil, then turn off the heat.
  4. In a bowl, whisk the matcha with coconut water just off the boil.
  5. Add the matcha mixture to the rocks glass and stir.
  6. Garnish with a fresh leaf of shiso or kinome.

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