The Shiso Fancy is a frothy, wealthy, and floral cocktail combining vodka and gin with yuzu liqueur, contemporary lemon juice, yuzu tea, matcha powder, and egg white. The vibrant, matcha-forward cocktail was created by Aaron Kim Youngwook, head bartender at New York City’s 53 restaurant.
“While matcha can be a tricky cocktail ingredient due to its potential bitterness and general difficulty in mixing, I like to use Ito Matcha Powder,” says Youngwook. “This specific brand is remarkably easy to blend compared to others, and it [creates] a luxurious, almost cappuccino-like texture.”
Earthy and vegetal with a touch of inexperienced grass and bitterness, matcha has been a preferred ingredient in cocktails lately. Though matcha traditionally has medicinal roots in China and Japan, the distinctive taste has been embraced by food and drinks tradition all over the world. The umami qualities usually pair nicely with a wide range of liquors from botanical-rich gin to earthy agave spirits.
Why the Shiso Fancy cocktail works
This drink splits the foundational spirit between vodka and gin for a lift of aromatics, which is very complementary with matcha. “[The balance of ingredients] creates a sophisticated blend of Japanese soft, floral aromas, and an earthy, umami-rich character,” says Youngwook.
This silky easy, froth-topped cocktail drinks like a standard bitter and hews closest to a Gin Sour. Freshly squeezed lemon juice, yuzu liqueur, and yuzu tea all present steadiness and a beneficiant zest of citrus flavors.
When constructing the drink, you should definitely absolutely dissolve the matcha powder earlier than rigorously dry-shaking (with out ice) all of the substances to interrupt down the egg white. This shall be key to making a wealthy, frothy high. Shake once more with ice, then pour by a fantastic mesh strainer to make sure a easy, velvety texture. A pinch of matcha powder on high of the cocktail will present a pop of coloration and an fragrant end.
Note: The “yuzu tea” appears to be like like a marmalade, and will be bought ready-made from many Asian markets. Hot water is added to make the tea.
