Matcha Gin & Tonic Recipe

matcha monthly experiment, february 2026

My love affair with gin started almost a decade ago with Hendricks. Since then, I’ve had the privilege of trying an array of gins from all over the world, including Iceland, Japan, Australia, Singapore, and Canada. In Japan, the bar in my hotel had a matcha gin and tonic, and it was one of the best cocktails I’ve had (until I tried an espresso martini at Coachella, but that’s a story for another day).

The matcha gin and tonic at JAM17 bar in Shinjuku, Tokyo.

So naturally, I thought it’d be fun to try my hand at an evening drink for February’s edition of Matcha Monthly.

For the base, I used a bottle of Kazuki Gin from my favourite distillery in Canada, Sheringham. They’re located on Vancouver Island, and they have since renamed it to Beacon Gin. But it still boasts the same delightful floral and citrus kick, with just a hint of green tea for that herbal, botanical flair. And what else is green? Matcha.

My take on a matcha gin and tonic.

Here’s what you need and how you can also make a matcha gin and tonic. Warning: drinking this at 10pm will keep you awake for a couple of hours, so maybe try it during happy hour instead!

Equipment

• Matcha bowl & whisk

• Sifter

• Measuring cup or scale

• Cocktail shaker

• Jigger

• Serving glass (around 350ml)

Ingredients

• 3g matcha powder

• 30ml of honey, preferably liquid

• Hot water - 35ml for the matcha, another 30ml for the honey

• 1-2 limes

• 2 oz of gin

• 150ml tonic water

• Ice cubes

How to make a matcha gin & tonic

1. Make the honey syrup by adding 30ml of hot water to 30ml of honey and stir.

2. Prepare the matcha shot by sifting 3g of matcha powder into a bowl, adding 35ml of hot water, and whisk.

3. Prepare your serving glass by adding ice cubes (half the glass is fine). You can add the tonic water now or later.

4. Add some ice cubes to your cocktail shaker, and then add 2oz of gin, the matcha shot, the honey syrup, and freshly-squeezed lime juice.

5. Shake with some flair for a couple of seconds over your shoulder, under the table, behind your back ~

6. Pour the mixture into your serving glass. Add your tonic water here if you haven’t already.

7. Add some more ice cubes if you want, and garnish with a lil lime.

8. Sip!

Thanks for reading! Sorry that I’m a little late for this month’s edition, but it technically is still 28th February here in Vancouver. For March’s Matcha Monthly, I’ll be attempting something a little (or a lot) more ambitious 👀 Stay tuned for that one, and I hope to get it out by the middle of the month!