Audition bench: Tia Maria Matcha, The Joy of Spring! [RECETTE COCKTAIL]

You are probably familiar with Tia MariaThis rum is often used in alcoholic coffee. The Arabica coffee beans come from Jamaica, where the liquor was originally produced. The taste is enough straight forward It is a relaxing alcohol that can be used in many ways in cocktails if you are creative.

However, Tia Maria returned to the responsibility by making the world’s first matcha green tea alcohol, Tia Maria Matcha! Available for a few months in SAQ, Matcha liqueur does not contain any coffee (note that it still contains caffeine from the tea brew) It uses real matcha green tea extract. The liqueur contains slightly less alcohol than its coffee counterpart (17% vs. 20% for the regular) and the price is very similar: Tia Maria Matcha is available at $31 while the regular Tia Maria is at $29 and $75 for 750ml.

What we really liked is that we have never tasted anything similar. Matcha is expressed more delicately than we thought, but it remains well balanced in the mouth and tastes like matcha green tea. It’s a great find with spring coming and can make great cocktails for brunch. Honestly, we’ve drank it on ice a few times and love it a lot, but for reason, we’ve tried it in several cocktails and here’s the recipe we liked: sour matcha. It requires very little equipment and techniques, but it is much easier to do than you think. cheers!

matcha pictures

credit: Marie-Yves Dechenes
  • 1.25 ounces of gin (we tried this but you can try this one, and it’s cheaper)
  • 3/4 oz Tia Maria Matcha
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • 1 egg white
  • Matcha green tea powder, sugar (optional)
  1. Put the cuban in the freezer before preparing the cocktail.
  2. Mix one tablespoon of matcha green tea powder with one tablespoon of sugar in a flat dish.
  3. For reservations.
  4. Pour gin, tia maria matcha, lemon juice, simple syrup and egg whites into a shaker.
  5. Shake in blender without ice for 30 seconds.
  6. Add ice to a blender and shake vigorously for 30 seconds to a minute.
  7. Remove the glass from the freezer.
  8. Drizzle the rim of a mug with the green tea powder and sugar mixture.
  9. Then strain the cocktail into a chilled glass.

Note: For this cocktail, since we work with alcoholic cream and acid (lemon), we highly recommend placing the glass in the freezer a few minutes before pouring the cocktail into it to prevent the cocktail from curdling. In addition, placing the glass in the cold allows the glass to freeze using only condensation and not another liquid (such as lemon).

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