Located in the Westin Bayshore overlooking Coal Harbour and the North Shore Mountains, the H Tasting Lounge just came up with an afternoon tea service dedicated to Vancouver’s iconic Cherry Blossom Festival. There, you can find this smooth and balanced cocktail--which loosely translates to green coconut--made with matcha, coconut syrup, gin and sake.
1 1/2 oz. Yoshi No Gawa dry sake
1/2 oz. gin
2 oz. matcha tea
1 oz. coconut syrup
cocoa powder, for garnish
matcha powder, for garnish
Pour all ingredients into shaker tin, add ice and shake hard for 10 to 12 seconds. Strain into brandy snifter with 4 to 5 ice cubes.
Top with white chocolate foam and garnish with powdered chocolate and matcha.
