Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Matcha powder (ceremonial or culinary grade) |
| 5 ml | Hot water |
| 60 ml | Hayman's London Dry Gin |
| 30 ml | Lemon juice (freshly squeezed) |
| 60 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 30 ml | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |