I’d rather be someone’s whisky, than everyone’s PSL.
Hands up, how many of you indulge in Pumpkin Spiced Lattes or pumpkin pie during this season?
While I’ve never been a fan of either, I AM a fan of supporting and celebrating other Canadian badass female entrepreneurs in the food + beverage industry!
This season my girl Amanda, owner of Salty Paloma is running a #notyourpumpkinspice campaign to celebrate being whatever the eff you want to be. What makes you, and your cocktails unique?
She thoughtfully sent me a few of her products to play with and I absolutely had to create something using the Matcha sugar rimmer that also incorporated matcha powder as it offers a next level of tannins and intensity to any cocktail.
INGREDIENTS IN MIX + MATCHA
45 ml Matcha-infused Toki Japanese Whisky**
15 ml Lillet Blanc
15 ml Amaretto*
25 ml Lemon Juice
2-3 dashes Angostura bitters
HOW TO MAKE MIX + MATCHA
In a cocktail shaker add all ingredients and ice. Shake until chilled and diluted. Using a lemon, rim your glass with Salty Paloma matcha sugar. Double strain into glass and enjoy!
OTHER INFORMATION
*Preferrably Sons of Vancouver Amaretto but Disaronno also works!
**Use 2 tbsps of Matcha powder to 1 bottle of whisky. Shake vigorously and let sit for 24 hours before using.
