By adding homemade sesame-infused vodka to this matcha and sencha tea milk punch, the cocktail becomes fuller and rounder, a harmony of fresh green notes and deep, nutty flavors. Just as sesame can amplify food, it brings another subtle layer to drinks (especially when toasted)—one of the many lessons we can learn from cocktail master and Pegu Club alum Kenta Goto of Bar Goto and Bar Goto Niban in New York City.
Click Play to See This Matcha-Sesame Punch Come Together
- 1 ounce sencha-tea-infused vodka*
- 1 ounce sesame-infused vodka**
- 3/4 ounce cane syrup
- 1/2 ounce half-and-half
- 1/8 teaspoon matcha powder
Add sencha tea-infused vodka, sesame-infused vodka, cane syrup, half-and-half and matcha powder in a shaker tin without ice.
Shake vigorously without ice, then add ice to the shaker and shake vigorously again.
Fine-strain into a teacup.
*Sencha-tea-infused vodka: Add four tablespoons of green tea into one liter of vodka. Let infuse for up to 15 minutes.
**Sesame-infused vodka: Toast black and white sesame seeds over medium-low heat for about five minutes until it starts to “pop” and smell a bit similar to popcorn. Transfer into a container and let cool. Add 1 liter of vodka and let infuse for 24 hours. Fine-strain into a clean bottle. Keeps about 1 week.