Matcha Sour

An elegant green tea mocktail with a Japanese twist

from “Savory and Sweet Shrubs” by Michael Dietsch*

Just because you’re a designated driver, expectant mother, or vowing to make it through Dry January doesn’t mean you have to be satisfied with too-sweet fruit juice in a fancy glass. This sophisticated green tea mocktail has all the complexity and flavor kick of a regular bartender-crafted cocktail, but without the hangover. I wasn’t sure I’d like this until I tried it, but trust me, it’s absolutely delicious and satisfying! (You can also, of course, use the mixer with alcohol if you’ve got a mixed party crowd—vodka if you’d prefer the pure green tea and ginger flavor to come through, or try something wild, like tequila or mezcal!)

Note: The shrub mixer needs to be made two days before drinking it—the vinegar and ginger need time to react—but once the concentrate is made, it will keep for a year in the fridge and you can instantly have delicious mocktails all year round!

Matcha Sour

1 oz. Green Tea and Ginger Shrub mixer (recipe below)

2-3 oz. cold ginger ale or sparkling water

Preserved lemon slice or lemon twist for garnish

Pour the shot of shrub mixer into a martini glass. Top up with cold ginger ale or sparkling water and garnish with a slice of preserved lemon or a twist of lemon peel.

Green Tea and Ginger Shrub Mixer

from “Savory and Sweet Shrubs” by Michael Dietsch*

Makes enough for 16-20 mocktails

2 T. (30 ml) grated fresh ginger

1 c. (240 ml) apple cider vinegar

2 c. (480 ml) water

8 bags of green tea

1 c. (200 gr) sugar

1 cinnamon stick

Place the ginger in a nonreactive container (a glass measuring cup or pyrex dish is good).

Pour the apple cider vinegar over the ginger and stir to combine. Cover and leave in a cool, dry place for two days.

Combine the water, sugar and cinnamon stick in a small saucepan and bring to a boil. Add the green tea bags and turn down the heat. Simmer for 5 minutes. Remove from the heat and discard the teabags and cinnamon stick.

Strain the vinegar and ginger mixture and mix into the tea syrup. Shrub mix will keep in the refrigerator for 1 year.

*Which is also the Jan 2026 Japanagram’s Book Review & Giveaway! But if you’d like to try the other amazing recipes in this cookbook immediately, or don’t want to leave it to chance that your name will be drawn from the hat, you can buy your very own copy here.

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