Matcha, Matcha (wo)Man is a gin fizz. It would be considered a silver fizz if I had used egg white, but I want to mention how much I love substituting aquafaba for the same frothy effect without the stigma of drinking raw eggs. Don’t get me wrong, I love eggs in my cocktails. I just understand that’s not everyone’s jam and think it’s fantastic to have a consistent substitute. Aquafaba is simply chickpea water. Take a can of chickpeas, strain that stuff, bottle it up, slap a date on it, and enjoy frothy cocktails all week long. I generally use 1/2 oz when I’m replacing an egg white. You also must treat it like an egg white when it comes to shaking a mix that includes it; shake both longer and harder as it takes a little muscle to emulsify properly. It’s totally worth the extra effort. Adding a touch of matcha powder gives this drink a beautiful color and an earthy element that plays well with the juniper in the gin.
Ingredients
- 11/2 ounces gin (I like a juniper forward London dry, but Old Tom and Plymouth work well too)
- 1/2 ounce aquafaba
- 3/4 ounce fresh lime juice
- 3/4 ounce simple syrup
- 1/8 teaspoon matcha powder chilled Topo Chico (or other fizzy water of your choice)
Preparation
Add all ingredients except Topo Chico to shaker tin. Shake without ice to whip the aquafaba into a frothy texture. Add ice and shake again until sufficiently chilled and diluted. Strain into chilled (see a trend here? bubbles like chill) Collins glass and top with your choice of bubbles. Express a lime peel over top of drink.
