Add all of the ingredients to a mixing glass with ice and stir.
Strain into a coupe, express the oil of a lime peel, and garnish with the peel.
Top with matcha foam.
*Matcha foam: Whisk 10 grams matcha with 600 grams hot water. Divide the tea evenly into 2 plastic containers. While still hot, add .95 percent gelatin by mass to the first container and whisk. Allow the second container to cool, then whisk in 2 percent xanthan gum by mass. Combine the two containers, and whisk in 1 barspoon hydrated gomme. Whisk in 100 grams of simple syrup and a pinch of ascorbic acid. Place in an ice bath to cool completely. Fill an iSi canister with ice water to cool. After 15 minutes, empty the water and fill the canister with the matcha foam base. Screw on the lid, add charge, shake, vent, add second charge, shake, vent, add third charge, shake, vent.