Brix
Back to recipes
Milk punch

Matcha milk punch

Batch recipe. Whisk in 4 g matcha. Clarify with 3.5 oz milk. Yuzu + lemon for citrus structure.

whiskeymatchamilkpunchbatchcustom
Riff this recipeOpen in batch scaler
FINAL ABV
17.9%
DILUTION
25%
TOTAL VOL.
422.9 mL
SERVED
×1

Ingredients

×1 serving
Japanese whiskey
spirit
236.6 mL
Simple syrup
sweetener
73.9 mL
Yuzu juice
citrus
59.1 mL
Lemon juice
citrus
53.2 mL
TOTAL422.9 mL
SERVED (post-dilution)528.6 mL
RATIO BY ROLE
spirit56%
citrus27%
sweetener17%

How to make it

6 STEPS · ~6 MIN
  1. 01
    Bloom the matcha
    Whisk 4 g matcha powder into a small splash of the whiskey until a smooth paste forms with no lumps. A chasen helps.
  2. 02
    Combine the base
    Add the matcha paste back to the remaining whiskey along with 2.5 oz simple syrup, 2 oz yuzu, 1.8 oz lemon. Whisk again until uniformly green.
  3. 03
    Clarify with milk
    Pour the matcha base slowly into 3.5 oz whole milk. The proteins curdle and bind the matcha sediment.
  4. 04
    Rest
    Cover, refrigerate at 4 °C for at least 12 hours; 24 hours is better.
  5. 05
    Double strain
    Cheesecloth, then coffee filter. The liquid should pour clear with a faint sage tint.
  6. 06
    Service
    Serve in a coupe (or over a single large cube). Dust the rim with a pinch of matcha or thread a small yuzu peel.
GLASS
Coupe
ICE
Optional single large cube
GARNISH
Dusted matcha or small yuzu peel
PREP
Whisk (chasen if available) · Cheesecloth or coffee filter · Non-reactive container · 12–24 hr rest at 4 °C

Related

Grouped by shared tags.

#whiskey

6 recipes

#milkpunch

3 recipes

#custom

1 recipe