1tablespoonbrown sugar simple syrupor other simple syrup
1sprig of mintfor garnish
For the simple syrup, add ¼ cup of brown sugar* and ¼ cup of water to a saucepan. Turn the heat to medium and stir until dissolved. Let cool, then keep in a sealed container in the refrigerator.
Mix the bourbon and matcha powder in a small bowl. Whisk together to remove all the clumps, preferably with a matcha whisk. You can also sift in the matcha powder to help reduce clumping.
In an old fashioned or rocks glass, add the mint leaves and 1 tablespoon of simple syrup. Muddle until the leaves just start to break down.
Fill the glass ¾ full with crushed ice and add the bourbon/matcha mixture.
Stir until the glass starts to frost, then add more crushed ice to fill and garnish with a sprig of mint. Serve immediately.
*You can use any sugar that dissolves in warm water for the simple syrup, but the flavor from the brown sugar is lovely and recommended.Let the simple syrup cool, then keep in a sealed container in the refrigerator. It will last for up to one month, so feel free to scale up the recipe 1:1.If you don't have a matcha whisk (chawan) you can use a regular whisk or a fork. Just make sure to get rid of all the clumps.