The Espresso Martini Just Got a Matcha Makeover
There’s a running joke that bartenders hate making espresso martinis—the 1980s’ juggernaut drink that’s having a revival. Yet, Harrison Ginsberg, bar director at NYC’s sky-high Overstory bar, says he loves a well-made espresso martini (and not ironically, either). While his team can’t pull fresh shots of espresso (the 64th-floor bar has a tiny footprint and no espresso machine), he designed an alternative: the Matcha Shakerato. Instead of fresh espresso, he uses a combination of oat milk and matcha powder to mimic the texture, viscosity and weight of a freshly pulled shot. At the bar, a house-made green tea liqueur adds sweetness and complexity; this home-friendly version offers a similar flavor with cooled green tea and honey syrup.
Vodka remains the base spirit. Ginsberg prefers Haku, a Japanese brand distilled from rice, as it’s a natural complement to the matcha.
The end result is a vibrant green counterpart to its coffee-based cousin.
Courtesy Harrison Ginsberg, Bar Director, Overstory, NYC
Add all ingredients to a cocktail shaker. Whisk or buzz with a milk frother until all matcha powder is dissolved. Add ice and shake hard, for 15–20 seconds. Double strain into a rocks glass filled with fresh ice. No garnish.
This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!