Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Matcha gin

jason

Matcha GinLast night I mixed about 1/4 cup Matcha Latte mix with a couple of tablespoons of warm water, stirred it a bit, then I added about 3 cups (or roughly 750 ml) of dry gin and shook it up a bit. I will infuse the mixture for about 7 days and then keep it in the freezer. I want to minimize the risk of oxidation and also keep the flavor green-tea like.

I’ve made this type of drink once before using about a tablespoon of matcha and maybe 3/4 cup sugar (it was a sweeter drink last time). I usually drank it after dinner served extremely cold, just pulled from the freezer. In that case it was more of a strong liqueur; it had a heady green tea flavor but was sweet enough that it needed to be blended with some shochu or vodka to cut the sugar.

I will infuse it for about 7 days. After that I will store it in the freezer to minimize additional oxidation, so that I can keep the color as green as possible. I think it’s discolored a bit since I first made it last night since it was more of a emerald color originally, but a little bit of color change is probably unavoidable.

I’m hoping it will make for a nice martini, just shaken and poured into a glass washed with vermouth. The last version of this I made worked for a martini but was more of a digestiv-style drink.