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Yu the Great From Samantha Azarow
Serves 1
Yu the Great
- 1 ounce Basil-Matcha Syrup (recipe follows)
- 3/4 ounce freshly squeezed lime juice
- 1 ounce full-fat coconut milk, well shaken
- 3 ounces soda water
- Matcha powder, for garnish
Basil-Matcha Syrup
- 1 1/2 teaspoons matcha powder
- 1 cup loosely packed fresh Thai basil leaves
- 1 cup sugar
Yu the Great
- Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.
Basil-Matcha Syrup
- Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.
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Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
