Tanguy Charbonnet, Food & Beverage Director at Jackalope Hotels, brings his cocktail craft to matcha with this collaboration. Whisked matcha and aquafaba meet pineapple cordial, vanilla syrup and a touch of citrus. Blended, strained, then shaken over ice for a bright, tropical sip.
Method
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1
Place all ingredients in a blender and blend. Pour and strain through a cheesecloth.
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2
In a mixing glass, mix with ice and strain. Garnish with a matcha foam.
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3
For the T2 matcha foam, use a whipped syphon.
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4
Pour 200ml of aquafaba, 80ml of matcha (freshly prepared) and 40ml of simple sugar syrup.
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5
Add two CO2 canisters to the syphon. Shake well and pour on top of the cocktail.
