Shiso Fancy Matcha Cocktail Recipe

The Shiso Fancy is a frothy, rich, and floral cocktail combining vodka and gin with yuzu liqueur, fresh lemon juice, yuzu tea, matcha powder, and egg white. The vibrant, matcha-forward cocktail was created by Aaron Kim Youngwook, head bartender at New York City’s 53 restaurant.

“While matcha can be a tricky cocktail ingredient due to its potential bitterness and general difficulty in mixing, I like to use Ito Matcha Powder,” says Youngwook. “This specific brand is remarkably easy to blend compared to others, and it [creates] a luxurious, almost cappuccino-like texture.” 

Earthy and vegetal with a hint of green grass and bitterness, matcha has been a popular ingredient in cocktails in recent years. Though matcha historically has medicinal roots in China and Japan, the distinctive flavor has been embraced by food and drink culture around the world. The umami qualities often pair well with a variety of liquors from botanical-rich gin to earthy agave spirits.

Why the Shiso Fancy cocktail works

This drink splits the foundational spirit between vodka and gin for a boost of aromatics, which is especially complementary with matcha. “[The balance of ingredients] creates a sophisticated blend of Japanese soft, floral aromas, and an earthy, umami-rich character,” says Youngwook.

This silky smooth, froth-topped cocktail drinks like a traditional sour and hews closest to a Gin Sour. Freshly squeezed lemon juice, yuzu liqueur, and yuzu tea all provide balance and a generous zest of citrus flavors. 

When building the drink, be sure to fully dissolve the matcha powder before rigorously dry-shaking (without ice) all the ingredients to break down the egg white. This will be key to creating a rich, frothy top. Shake again with ice, then pour through a fine mesh strainer to ensure a smooth, velvety texture. A pinch of matcha powder on top of the cocktail will provide a pop of color and an aromatic finish.

Note: The “yuzu tea” looks like a marmalade, and can be purchased ready-made from many Asian markets. Hot water is added to make the tea.