this matcha ginger beer is bubbly and slightly sweet and a tiny bit bitter, perfect for a non-alcoholic new year’s eve toast!
where do you get your inspo? i used to daydream up flavor combos during class, though somehow that doesn’t happen at work (probably a good thing). the idea for this matcha ginger beer came from matchbar in la‘s bathroom. they had a tokyo menu up involving something similar, but since it wasn’t an offering in la, i had to make this at home instead. and gulp my way through their watery matcha + earl grey drink, which is worth driving 2+ hours to find a much better version at the forum.
the first time i made this, it tasted mildly grass-y. and not in a refreshing, freshly cut grass sort of way, but in a kuzco making a grass hairball way. the flavor grew on me by the time i finished the glass, and definitely took more than a taste. the ginger beer is light and sweet, gentling the grass-y, bitter tones of the matcha. the lemon keeps it fresh, and while the strawbs aren’t necessary, they become pleasantly fizzy when they steep in the carbonated drink long enough.
say you want to take this further. steeping sliced ginger in sugar and water for a ginger simple syrup, or pureeing ginger for a stronger flavor, could be great ways to make this even punchier. want an even harsher punch in your drink? make this into a matcha mule with a splash (or two!) of vodka.
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- 1/3 cup hot water
- 1/2 T matcha
- 1 cup ginger beer cold
- 1/2 tsp lemon juice
- 2 strawberries sliced
In a small bowl, whisk the hot water and matcha until the matcha is completely dissolved. Cool completely (or even refrigerate).
In a tall glass, add a few ice cubes. Add the matcha, ginger beer, lemon juice and strawberries. Mix to combine, then serve.