Yash Lakhan
May 07, 2025
Matcha holds a long-standing place in the spectrum of beverages; and in powdered form, it moves beyond a cup of warm beverage into the realm of a culinary building block, making an appearance in confections. When paired with cocktails or mocktails, it shifts the dessert course from a standalone finish to part of a sequence, allowing continuity across flavour and even texture. *All alcoholic concoctions listed use 30ml liquor measurements. Drink Responsibly. This communication is for audiences above the age of 25.
The pancake-like confection filled with rich matcha cream fits well into the framework of a yuzu-led gin fizz, where carbonation tugs at sweetness and resets the palate between bites.
Playing with moisture and texture, the rich creaminess of green tea mousse lingers with vegetal weight that the cucumber-basil mixture augments by prolonging freshness to the finish.
The velvety chocolate bar’s gradual dissolve is combined with a whisky highball – where dilution becomes a carrier and reflection of the coco-forward treat’s steady, earthy departure.
Rather than overpowering the sweetness of the airy, cream-stuffed cake, the tamarind-lime mocktail embraces contrast – acidity and lime peel oil’s lavish vibrancy balances the palate between savoury and sweet.
Umami and bitterness arrive together here as the fluffy texture of the cheesecake anchors the smoked elements, flipping the conventional sequence, so the drink trails the dessert instead of leading.
The frozen treat couples with roasted coconut and jaggery in the fomr of a non-alcoholic punch in a complementing rhythm – where each element resonates its own measured flavour.