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.
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
Shake all the ingredients with ice and serve straight up in a glass (or a teacup) with lemon slices sprinkled with black salt.
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