Save My friend Sarah handed me this emerald-colored drink at a rooftop bar in Brooklyn, and I was instantly skeptical—matcha in a martini? But that first sip changed everything. The earthy powder melted into creamy sweetness, and the vodka gave it just enough bite to feel sophisticated rather than dessert-like. I spent the rest of the evening asking the bartender questions, and by the time I left, I had scribbled down the proportions on a napkin. Now when I make it at home, I feel like I'm recapturing that moment of pleasant surprise.
I made this for my book club last month, and watching everyone's faces when they realized matcha and vodka actually work together was pure joy. One person asked if I'd been keeping this secret the whole time, which made me laugh because I'd only known about it for a few months myself. It became the unofficial drink of the evening, and someone asked for the recipe before we even finished discussing the book.
Ingredients
- Vodka (45 ml): Use something smooth and clean-tasting because it's the base that lets the matcha shine, not something meant to burn or dominate.
- Heavy cream (30 ml): This is what makes the drink silky instead of thin, and it softens the earthiness in the best way possible.
- Matcha powder (1 tsp): Sift it first—this is non-negotiable if you want that frothy texture and no bitter clumps.
- Simple syrup (15 ml): Taste as you go because you might want less or more depending on your matcha's natural bitterness.
- Ice cubes: Fill that shaker generously so the drink gets properly chilled and foamy.
- Garnish (optional): A little matcha dust on top looks beautiful, or white chocolate shavings if you want something sweeter.
Instructions
- Sift your matcha first:
- Put that teaspoon into a fine strainer and press it through with the back of a spoon, breaking up any little clumps. You'll see the difference immediately when you shake it—no bitter powder bits floating around.
- Build your shaker:
- Add the vodka, cream, and simple syrup on top of the sifted matcha, then load it with ice cubes until they reach near the top. This ratio matters because you want cold, not diluted.
- Shake like you mean it:
- Close that shaker tight and shake hard for 15 to 20 seconds—you're looking for it to get frosty on the outside and foamy on the inside. The vigorous shaking aerates the cream and makes the whole drink light.
- Strain with intention:
- Pour through a fine strainer into a chilled martini glass, letting gravity do the work without forcing it. If you want extra smoothness, strain through a fresh fine sieve again.
- Garnish and serve:
- Dust the top with matcha powder or scatter white chocolate shavings if that's your mood. Drink it right away while it's still perfectly cold and frothy.
Save This drink reminds me that sometimes the most interesting things come from accidents or happy collisions—nobody woke up and thought martinis needed matcha, but here we are. The moment someone trusts you enough to ask for your recipe, you know you've made something worth making again.
The Matcha Factor
Matcha is more than green tea powder, it's a whole mood in powder form. The quality really matters here because you're tasting it directly, not steeping it into background flavor. If you've only ever had matcha lattes, this cocktail shows you a different side of it—the way it can be creamy and sophisticated instead of sweet and milky. Hunt down ceremonial grade matcha from a tea supplier if you can, because the flavor difference is honestly worth it.
Cream Versus Dairy-Free
Heavy cream gives you this luxurious, almost silky mouthfeel that feels indulgent, but coconut cream makes the drink taste rounder and slightly tropical, which is its own kind of delicious. Almond milk works too but makes it lighter and less rich—still good, just different. I've made this drink three different ways in one week for different friends, and honestly every version had fans. The important thing is whatever cream alternative you use should be cold and full-fat enough to get foamy.
Sweetness and Balance
Matcha has a natural earthiness that pairs perfectly with sweetness, but there's a line between balanced and cloying. I usually start with 15 ml of simple syrup and taste it before serving, then adjust from there based on my mood and the matcha batch. Some mornings I want it almost unsweetened and sophisticated, other nights I bump it up a touch because the gathering feels more celebratory. This flexibility is actually one of the reasons I keep making it—it adapts to what you need.
- If your matcha tastes unusually bitter, it might be old or low quality, so start with less simple syrup and taste first.
- You can make a matcha-infused simple syrup ahead of time by whisking cooled syrup with matcha powder, which keeps the drink from getting watery.
- Taste the unsweetened matcha and cream mixture before adding syrup so you know exactly what you're working with.
Save This five-minute drink has become my move when I want to feel like I've done something special without the effort of actual cooking. There's something magical about turning powder and spirits into something that tastes like it came from somewhere expensive and thoughtful.
Common Questions
- → Can I make this matcha martini dairy-free?
Yes, easily. Substitute the heavy cream with coconut cream or almond milk for a delicious dairy-free version while maintaining the creamy texture and rich flavor profile.
- → How do I prevent matcha powder from clumping?
Sift the matcha powder through a fine mesh strainer into the cocktail shaker before adding other ingredients. This removes lumps and ensures a smooth, silky consistency in your drink.
- → How can I adjust the sweetness?
Control sweetness by adjusting the simple syrup amount. Start with 15 ml and taste after shaking, adding more if you prefer a sweeter cocktail or reducing for a more balanced flavor.
- → What should I use to chill the martini glass?
Fill your martini glass with ice water while you prepare the drink, then empty it just before straining. This ensures the glass is perfectly chilled for serving immediately.
- → Is vodka gluten-free for this cocktail?
Most vodka brands are gluten-free due to distillation processes. However, if you're highly sensitive to gluten, verify your specific vodka brand's labeling to ensure it meets gluten-free standards.
- → Can I double-strain this cocktail for extra smoothness?
Absolutely. After the initial strain into your martini glass, pour the cocktail back into the shaker and strain again through a fine mesh sieve to remove any remaining matcha particles for ultimate smoothness.