This recipe by Joanna Pruess was created for a tea cocktail book that we are currently writing together. Joanna expressed that everyone is jumping on the matcha green tea bandwagon for hot or cold beverages, in smoothies and ice cream, as well as in cocktails. In this seductive variation of a classic margarita, the tea powder adds an exotic flavor, rich color and mysterious opacity to the cocktail. A pinch of dried red pepper flakes makes it more seductive.
Because the tea syrup separates within a day, make it in small quantities. Leftover simple syrup can be used to sweeten many other drinks. Always use fresh lime juice in margaritas. There’s no substitute.
Matcha-Pineapple Margarita
The sweet acidity of fresh pineapple combines with the bright vegetal notes of Matcha green tea to make a vibrant margarita that tastes as delicious as it looks.
Yield: 2 cocktails
Cost: $20
Equipment
- 1 Boston Shaker Or mason jar with lid
- 1 Bar Strainer
- 1 Small Saucepan
- 1 Bamboo Whisk Or a small metal whisk
- 1 Sm Blender
Materials
- 2 tablespoons Matcha Green Tea Syrup
- 1 tablespoon Lime-Salt-Sugar
- 1/3 cup tequila 100 percent agave, silver tequila recommended
- 1/3 cup pineapple juice freshly juiced if possible
- 1/4 cup lime juice Always freshly squeezed!
- 1 pinch dried red pepper flakes
- crushed ice
- pineapple wedges for garnish
Matcha Green Tea Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 teaspoon Matcha Powder
Lime-Salt-Sugar
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1/4 teaspoon Matcha Powder
Instructions
- In a cocktail shaker or a jar with a screw top lid, combine the tequila, pineapple juice, lime juice, simple syrup and red pepper flakes.
- Cover and shake vigorously until mixed (about 30 seconds).
- Fill the glasses halfway with crushed ice. Strain the margarita mixture into the glasses and serve garnished with a pineapple wedge. (Photo by Joanna Pruess)
Matcha Green Tea Syrup
- In a small saucepan, combine the sugar and water and cook over low heat, stirring until the sugar dissolves.
- Remove 2 tablespoons of the syrup to a small bowl. Store the remaining syrup in a sealed container in the refrigerator for up to 1 month.
- Whisk the matcha powder until fully combined and cool to room temperature.
Lime-Sugar-Salt
- In a small blender, clean coffee grinder or mini food chopper, combine the lime, salt and sugar and blend until finely chopped. (Photos by Julian Landa)
- Add the matcha powder and pulse a couple of times to lightly coat the salt and sugar blend.
- Prepare your glasses by running a cut wedge of lime along the rim and then dipping the moistened rim of the glass in a shallow dish with the lime/matcha/sugar/salt mixture.
