Matcha Coconut Whip Cocktail

Recipe: Trevor Tyler , La Popular , Austin

Photo: Stan Lee

November 27, 2024

Wanting to offer a tea lover’s alternative to the Espresso Martinis and Carajillos of the world, drinkmaker Trevor Tyler of Austin’s La Popular created this matcha cocktail. Its base of coconut liqueur and rum draws inspiration from the Mexican candy, De La Rosa Mazapan Coco Tostado. Meant to complement the desserts at La Popular, “the addition of matcha [in the cocktail] gives the guest some much needed energy after a delicious meal,” Tyler says.

Ingredients

1 1/2 oz. rum (La Popular uses Flor de Caña)
1 oz. matcha mazapan syrup
3/4 oz. coconut liqueur
1/2 oz. fresh lime juice

Tools:shaker, strainer
Glass:cantarito mug
Garnish:matcha whipped cream with dusting of cinnamon

Preparation

Add all of the ingredients to a shaker with ice, and shake vigorously for 10 seconds. Strain into a cantarito mug. Add ice up to the rim of the mug and add a straw. Top with the whipped cream and dust with cinnamon.
Matcha Mazapan SyrupAdd 16 oz. of water and 1/2 cup of granulated sugar to a pot. Sift in 2 Tbsp. of matcha powder (break up any clumps), and crumble 4 De la Rosa Mazapan toasted coconut candies in the pot. Whisk together (note: nuts in candy will remain intact). Bring to a light boil and remove from heat. Let cool, then strain syrup to remove solids. Will keep in the refrigerator for one week.
Matcha Whipped CreamAdd 2 cups of heavy cream, 2 Tbsp. of powdered sugar, and 2 tsp. of vanilla extract to your mixing bowl. Sift in 1/2 Tbsp. of matcha powder to ensure there are no clumps. Using an electric or handheld mixer, beat until stiff peaks form. Will keep in the refrigerator for 5 days.