Created by Chicago bartender Julia Momosé owner of Kumiko in Chicago and featured in the book The Way of the Cocktail.
Hishimochi Bitters And Soda
Ingredients
- 1/4 tsp Matcha Powder
- 1 oz Hot Water
- 3/4 oz Simple Syrup
- 3 oz Soda Water 3 to 4 oz
- 6 dashes Peychauds bitters 6 to 7 dashes
Instructions
- Prepare a Collins glass with pebble ice.
- Prepare the matcha by adding matcha powder as hot water to a small bowl.
- Whisk into a paste.
- Then add simple syrup, whisk to combine.
- Pour extra water out of the glass then add the matcha mixture.
- Pour in soda slowly to layer on top of matcha.
- Top with more ice and 6-7 dashes Peychauds bitters.
- Enjoy!
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This one is super delicious, and can be adjusted in minor ways for some delicious variations, like replacing one dash of the peychauds with orange bitters, or replacing the simple syrup with orgeat and the peychauds with angostura for a more tiki flavored option.