Light, botanical, and beautifully unexpected, this Matcha Hugo reimagines the classic spritz with a green twist. Combining floral elderflower, crisp prosecco, and a vibrant pour of AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming, it’s an herbaceous, sparkling cocktail made for summer afternoons and aperitivo hours.
Ingredients
- Ice
- 20ml gin or gin alternative
- 20ml elderflower cordial
- 25ml soda water
- 120ml prosecco
- 50ml AVANTCHA Matcha Cocktail Grade Kagoshima Natural Farming
- Fresh mint
Directions
- Start by making your Matcha: sift 2 Matcha Spoons (about 3g) of AVANTCHA Matcha Ceremonial Grade Kagoshima Natural Farming into a bowl, or press your whisk lightly to break up any clumps.
- Add 50ml of cold water and whisk briskly using a bamboo or electric whisk until smooth and frothy.
- Fill a tall glass with ice.
- Pour in 20ml of elderflower cordial and 20ml of gin (or a gin alternative).
- Top with 25ml of soda water and 120ml of prosecco.
- Give it a gentle stir to combine.
- Slowly pour the Matcha over the top to create a layered finish.
- Garnish with a fresh sprig of mint and enjoy this floral, sparkling Matcha spritz.
Looking for Matcha inspo? Why not try our Iced Matcha Sakura Latte recipe? This fun and flavourful drink combines our Ceremonial Grade Matcha from Yame with delicate sakura and white chocolate notes.
Are you a cafe or restaurant looking for new trends and innovation like our Matcha Hugo? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample. You might also like to visit our Matcha for Professionals knowledge page here >
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