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Gracias Madre Matcha Cocktail Photos
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Eisner pours two ounces of the 123 Tequila Blanco.
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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.
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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.
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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.
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Next Eisner adds just a few dashes of housemade lime bitters. The bitters are made from lime zest, anise, vanilla bean, and cardamom.
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Eisner shakes the drink to combine the tequila and the matcha mixture.
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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.
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Eisner pours the tequila and matcha mixture over the tapioca pearls.
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Next he adds ice to the drink.
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Eisner uses a traditional, wide bubble tea straw.
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For the garnish, Eisner trims a fresh cherry blossom stem.
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Eisner was inspired by Japanese tattoos, explaining that cherry blossoms symbolize the beauty and brevity of life.
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