Matcha Gin Sour

For the Matcha Syrup (makes enough for ~8 cocktails):

• 21 cup ($120$ mL) Water
• 21 cup ($100$ g) Granulated Sugar
• $1$ tbsp Wabi Matcha Powder

For the Cocktail:

• $2$ oz ($60$ mL) Dry Gin (a citrus-forward gin works beautifully)
• $1$ oz ($30$ mL) Freshly Squeezed Lemon Juice
• 43 oz ($22.5$ mL) Matcha Syrup (see instructions below)
• $1$ Egg White (optional, for a velvety foam) or 43 oz ($22.5$ mL) Aquafaba for a vegan version
• Garnish: A light dusting of matcha powder

Instructions

Step 1: Make the Matcha Syrup

1. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil.
2. Remove the saucepan from the heat. Let it cool for a minute.
3. Sift the matcha powder directly into the simple syrup and whisk vigorously until no clumps remain and the syrup is smooth and evenly green.
4. Pour the syrup into a clean bottle or jar. It will keep in the refrigerator for up to 2 weeks.

Step 2: Mix the Cocktail

1. Dry Shake: In a cocktail shaker, combine the gin, fresh lemon juice, matcha syrup, and the egg white (if using). Do not add ice yet. Secure the lid and shake vigorously for about 20-30 seconds. This is the "dry shake," and it's essential for creating a rich, stable foam.
2. Wet Shake: Now, open the shaker and fill it three-quarters full with ice. Secure the lid again and shake hard for another 15 seconds until the outside of the shaker is frosty and well-chilled.
3. Strain and Serve: Double-strain the cocktail through a Hawthorne strainer and a fine-mesh sieve into your chilled coupe glass. The double-straining ensures a perfectly smooth, velvety texture.
4. Garnish: Let the foam settle for a moment. Lightly dust the top with a tiny bit of matcha powder using a small sifter or tea strainer. Serve immediately.