Recipe: St. Patrick’s Day Cucumber Matcha “Mojito”
● Matcha simple syrup*
● 4 sprigs mint
● 6 slices cucumber, peeled
● Lime La Croix
To make matcha simple syrup:
Combine ¼ cup sugar and ¼ cup water in a small saucepan over high heat. Bring to a boil, stirring until sugar is totally dissolved. Remove from heat. Add 1 teaspoon matcha powder into a small glass bowl and add the simple syrup, whisking vigorously until smooth. Pour matcha syrup into a glass jar, allow to cool and store chilled in the refrigerator for up to 1 month.
In a tall Collins glass, muddle the mint leaves (1 sprig per glass, stems removed) and 3 slices of cucumber, breaking up the flesh. Add 2 tablespoons matcha simple syrup. Fill the glass with ice, then top with Lime La Croix, stirring very well. Garnish with a sprig of mint. Repeat for the second serving.