Cocktail recipe

Coconut Matcha Tini recipe.

A chilled coconut-and-matcha cocktail with vodka, coconut rum and a soft creamy texture.

Cocktail recipe 5 mins Mocktail option
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Coconut Matcha Tini cocktail image
Coconut Matcha Tini

Description

Coconut Matcha Tini pairs the roasted-green character of matcha with coconut’s natural sweetness. Vodka keeps the profile clean, coconut rum adds aroma, coconut cream supplies texture and a small measure of pineapple quietly brightens the middle.

This is a dessert-style cocktail, but it should not taste like melted ice cream. Matcha bitterness and hard shaking keep the finish fresh enough for another sip.

Ingredients

  • 40 ml Vodka
  • 20 ml Coconut Rum
  • 15 ml Matcha syrup
  • 20 ml Coconut Cream
  • 10 ml Pineapple juice
  • Ice

Equipment needed

Cocktail Shaker – Shake with ice for proper chill, dilution and texture. Fine Mesh Strainer – Use for fine-straining where the recipe calls for it.

Instructions

  1. Add vodka, coconut rum, matcha syrup, coconut cream and pineapple juice to a shaker.
  2. Fill with ice and shake very hard for 15 seconds.
  3. Double strain into a chilled coupe.
  4. Allow the surface to settle, then add the lightest dusting of matcha if desired.

Recommended glassware

Coupe Glass
Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

5 mins Easy Approx. 16.2% ABV 2 units Shaken, served up Mocktail option
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