Issue link: https://nest.uberflip.com/i/1458600
INGREDIENTS 1 fl oz Basil-Matcha Syrup (recipe follows) ¾ fl oz freshly squeezed lime juice 1 fl oz full-fat coconut milk, well shaken 3 fl oz soda water Matcha powder, for garnish BASIL-MATCHA SYRUP (Makes Enough for 10 Drinks) 1 ½ tsp matcha powder 1 cup loosely packed fresh Thai basil leaves 1 cup sugar HOW TO MAKE IT Basil-Matcha Syrup: Combine the matcha powder, basil, sugar, and 3⁄4 cup hot 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. Combine the syrup, lime juice, and coconut milk in a cocktail 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. Batch for 6: Combine 3⁄4 cup syrup, 1⁄2 cup plus 2 tsp. lime juice, 3⁄4 cup coconut milk, and 2 cups ice in a blender and pulse once or twice, just to combine. Divide among 6 tumblers and top each with soda water. Garnish each with a dusting of matcha powder. Basil Matcha Alex Lau This recipe is excerpted from Good Drinks: Alcohol-Free Drinks for When You're Not Drinking for Any Reason by Julia Bainbridge. Coconut milk "works to marry two seemingly incompatible ingredients in this drink: basil and matcha," says Bainbridge.