Jiminy Cricket: A Minty Matcha Cocktail

Recipe: Chelsea Mathews , The Doctor's Office , Seattle

Photo: Justin Alford

October 03, 2025

Like a Thin Mint cookie dipped in a boozy matcha latte.

Chelsea Mathews of Seattle bar The Doctor’s Office created this Grasshopper-esque nightcap to showcase her favorite ingredients. The combination of mint, matcha, and chocolate “tastes like a Girl Scouts Thin Mint cookie dipped into a boozy matcha latte,” she says.

Ingredients

1 1/4 oz. cognac
3/4 oz. creme de cacao
1/2 oz. Fernet Branca Menta
1/2 oz. Jamaican rum
1 oz. salted BénédictineCo matcha cream
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Salted Benedictine Matcha Cream
12 oz. heavy whipping cream
1 oz. Bénédictine
1 oz. rich turbinado syrup
1 1/3 Tbsp. vanilla extract
1/4 oz. saline solution (1:1)
2 Tbsp. unsweetened matcha powder

Tools:mixing glass, barspoon, strainer
Glass:coupe

Preparation

Add all of the ingredients, except the matcha cream, to a mixing glass with ice and stir. Strain into the glass and top with 1 oz. of the matcha cream.
Salted Bénédictine Matcha CreamCombine all of the ingredients in a pitcher and whip with a frother. The cream will keep in the refrigerator for 4 days. “It works as a wonderful coffee creamer as well,” says Mathews.