Forget Ned Stark and his climate change warnings because right now the only season on my mind (and my fellow New Yorkers’s minds) is Fall. Cool, breezy, crisp Fall, a time of sweaters, fingerless gloves and a whole new crop of cocktails to enjoy. This week, we’ll talk about one such tipple, the “Speak Low”:
- 1.75oz Dark or Aged Rum
- .5oz Pedro Ximenez Sherry
- 1 tsp Matcha Powder
- (Optional) Oils from one Grapefruit Twist
This is a relatively easy one to make, requiring no more than Dark Rum, Pedro Ximenez Sherry and Matcha Powder, as demonstrated in this video, with perhaps the most perplexing questions being:
- Where the hell do I get matcha powder?
- What’s a “chasen”?
As was mentioned in the most recent issue of Imbibe, there are three main grades of matcha powder (from highest to lowest): koicha, usuicha, culinary grade. For this cocktail, you’re going to want to use koicha (thick) or usuicha (thin), which you can find at a place such as Harney & Sons. For 30g, you can expect to pay somewhere between $12 and $28.
Personally, I opted for the koicha because I was looking to recreate to the Angel’s Share experience to the best of my ability. That being said, I did not not opt to buy the “chasen” (bamboo whisk) or “chawan” (tea bowl) that is traditionally used in preparing green tea. Instead, my method goes something like this:
- Pour 1.75oz – 2oz of rum in a mixing tin
- Add a tsp of matcha powder
- Whisk with a clean wooden chopstick
While not as memorable as using the chawan/chasen combo, it gets the job done while only using standard bar equipment. After whisking, you can fine-strain this into a mixing glass, add your sherry, optional grapefruit twist oils, ice and then stir and fine-strain one last time over a large ice cube in a chilled rocks glass.
Voilà, easy as can be.
And if you’re looking for other uses for that matcha powder, consider using it for any of these:
- Baked goods
- Garnish for fizzes and flips
- Part of the base for drinks with cream or egg white
- The world’s most expensive confetti
Enjoy our Cocktail of the Week posts? Check out the archives!