Jiminy Cricket: A Minty Matcha Cocktail

Name: Jiminy Cricket: A Minty Matcha Cocktail
Ingredients: 1 1/4 oz cognac; 3/4 oz creme de cacao; 1/2 oz Fernet Branca Menta; 1/2 oz Jamaican rum; 1 oz salted BénédictineCo matcha cream; ____________________________; Salted Benedictine Matcha Cream; 12 oz heavy whipping cream; 1 oz Bénédictine; 1 oz rich turbinado syrup; 1 1/3 tbsp vanilla extract; 1/4 oz saline solution (1:1); 2 tbsp unsweetened matcha powder

From Imbibe Magazine·View original →

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Ingredients

1 1/4 ozcognac
3/4 ozcreme de cacao
1/2 ozFernet Branca Menta
1/2 ozJamaican rum
1 ozsalted BénédictineCo matcha cream
____________________________
Salted Benedictine Matcha Cream
12 ozheavy whipping cream
1 ozBénédictine
1 ozrich turbinado syrup
1 1/3 tbspvanilla extract
1/4 ozsaline solution (1:1)
2 tbspunsweetened matcha powder

Preparation

1.
Add all of the ingredients, except the matcha cream, to a mixing glass with ice and stir. Strain into the glass and top with 1 oz. of the matcha cream. Salted Bénédictine Matcha CreamCombine all of the ingredients in a pitcher and whip with a frother. The cream will keep in the refrigerator for 4 days. “It works as a wonderful coffee creamer as well,” says Mathews.