Gracias Madre Matcha Cocktail Photos

by Eater Staff May 19, 2015, 11:31am EDT

Eisner pours two ounces of the 123 Tequila Blanco.
The organic tequila has stone and tropical fruits on the palate like apricot and pineapple, plus "actual agave flavors." The finish is clean with just a kick of peppery spice.
Next Eisner pours four ounces of his pre-made matcha "latte" mixture. Housemade coconut milk and housemade almond milk give the mixture a velvety mouthfeel.
The matcha mixture also has toasted sesame-infused agave nectar, which Eisner makes by steeping a teabag full of toasted seeds into agave. The mixture is also cut with alkaline water.
Next Eisner adds just a few dashes of housemade lime bitters. The bitters are made from lime zest, anise, vanilla bean, and cardamom.
Eisner shakes the drink to combine the tequila and the matcha mixture.
Eisner uses organic tapioca flour and water to make the pearls. After boiling the pearls, he cures them in a syrup made from dehydrated edamame, adding another savory and earthy flavor to the cocktail.
Eisner pours the tequila and matcha mixture over the tapioca pearls.
Next he adds ice to the drink.
Eisner uses a traditional, wide bubble tea straw.
For the garnish, Eisner trims a fresh cherry blossom stem.
Eisner was inspired by Japanese tattoos, explaining that cherry blossoms symbolize the beauty and brevity of life.

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