Dry Land Matcha Sour

The Dry Land Distillers Matcha Sour was created by one of our mixologists who felt our Native Colorado Gin botanicals would complement the complex flavors found in ceremonial matcha. Matcha is a powder made from shade-grown green tea. High-quality matcha has a slight bitterness balanced with earthy, nutty flavors that layer with the floral, delicate botanical profile from our gin. The deep, rich green color from the matcha also makes this a gorgeous cocktail.

The Matcha Sour is not a difficult cocktail to make, but it requires two ingredients that some at-home mixologists are less familiar with: Aquafaba and Matcha Syrup. 

• Aquafaba – Aquafaba is the liquid from cooked chickpeas. Drain the liquid from one can of high-quality, organic canned chickpeas (garbanzo beans). Strain with a fine strainer into a jar to remove any small particles. (Use the chickpeas to make delicious homemade hummus.)
• Matcha Syrup – You will need any high-quality, ceremonial matcha powder to make matcha syrup. (We use matcha from January Coffee in Boulder, CO, but choose your favorite!). Follow the recipe below to make the matcha syrup.

Ingredients

• 4 oz Colorado Native Gin
• 1/2 oz Lemon Juice
• 1/2 oz Matcha Syrup (Recipe Below)
• 3/4 oz of Aquafaba
• 2 Drops of Citrus Bitters

Directions

1. Pour all ingredients into a cocktail shaker. 
2. Dry shake (without ice) for about 15 seconds. (Pro tip: add a shaker ball or the spring from a hawthorne strainer to get extra agitation).
3. Add a scoop of ice and shake vigorously until shaker is frosted- about 15 seconds. 
4. Double strain into a coupe. Top with orange zest or dried, pulverized, candied orange peel. 

Food Pairings

This cocktail pairs well with Sashimi, Pad Thai, and anything with Szechuan spice. 

Matcha Syrup

• ½ cup Granulated Cane Sugar
• ½ cup Hot Water
• 2 Tbsp Matcha Powder

1. Add the sugar and matcha powder to a small pan. Whisk until smooth.
2. Add the hot water and whisk until the matcha is dissolved. (The sugar may not dissolve at this point – that’s ok).
3. Heat over medium-low heat and cook for 5-7 minutes until the syrup thickens slightly.
4. Remove from the heat and transfer to a glass jar. Let cool before storing in a refrigerator.