Oliver Churcher is a guy with a knack for flavour combinations and cocktail technique, as you can see in this matcha-tea inspired cocktail.
Oliver Churcher is the bar manager at Sydney cocktail bar, Double Deuce Lounge. He also happens to be one of the better bartenders in town, a guy with a knack for flavour combinations and cocktail technique, as you can see in this matcha-tea inspired cocktail.
“Well, bourbon and chocolate and mint all work well together,” Churcher says of the drink’s ingredients. “We throw the Fernet Branca in just for a little depth. It helps to give it a little more structure.”
There’s some fairly strong ingredients in the mix here, which is why Churcher has introduced the matcha cream as a float on top of the drink. Not only does it look good, it’s a textural device too.
“The matcha cream helps to take the edge off the other ingredients as well,” he says. “The cream hits your palate first, but then you get the boozy cocktail and that refreshes — it’s way more drinkable.”
Matcha Matcha Man
- 25ml Maker’s Mark bourbon
- 10ml Tempus Fugit creme de menthe
- 10ml Continental creme de menthe
- 10ml Tempus Fugit creme de cacao
- 5ml Delord Bas Armagnac
- 7.5ml Branca Menta
- 2.5ml Fernet Branca
- Matcha tea cream to top
- Add all ingredients except the matcha tea cream, to 20ml of milk.
- Stir it down and strain over ice into a chilled glass. Layer matcha tea cream on top.
To make the matcha tea cream:
4 tsp matcha tea
Brew the tea, then chill. Then add 20ml of tea to 120ml of cream. Shake them together to float on top of the drink.