A margarita is a classic combination of tequila, salt, and lime… but who knew it could be improved with matcha? Ago Perrone of the Cannaught Bar in Mayfair and mixologist Tom Sandham have created a Japanese twist on the Mexican classic by pairing premium grade matcha with the fruity and sour flavours of cherry liqueur, orange curacao and yuzu. A touch of black salt brings out the flavours AND adds a photogenic contrast (#forthegram).
how to make a matcharita
From bartender Ago Perrone (Connaught Bar, Mayfair, London) and mixologist Tom Sandham for the World’s Best Cocktails book, featured in The Tea Book.
Serves 1
50ml (2fl oz) Calle 23 tequila blanco
2 tsp orange curacao
2 tsp unsalted yuzu juice
2 tsp maraschino liqueur
¼ tsp brewed Matcha tea
Black salt and lemon slices, for garnish
Instructions:
Shake all the ingredients with ice and serve straight up in a glass (or a teacup) with lemon slices sprinkled with black salt.
Enjoy!
If you make this cocktail please tag @teapigsUS on social media and let us know how it went!
Shop our premium grade organic matcha here
