Jade Cooler

Bright, green and gently spiced — matcha with a ginger kick, lengthened with fizz. Made with Nº003 Imara, our matcha & ginger blend — steadfast — which is whisked, not steeped, so it stays vivid and creamy rather than dusty.

INGREDIENTS

• 1 teaspoon Imara matcha
• 2 tablespoons warm (not boiling) water, to whisk
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 4 tablespoons cold water or coconut water
• 8 tablespoons (½ cup) soda water
• 1 lime wheel, to garnish
• Ice

STEPS

1. Whisk the matcha: Put the 1 teaspoon Imara matcha in a small bowl with the 2 tablespoons warm water. Whisk in a quick zig-zag (a small whisk or milk frother) for 15–20 seconds until smooth and frothy with no lumps. Boiling water makes matcha bitter, so keep it warm, not hot.
2. Sweeten: Stir the 1 tablespoon honey and 1 tablespoon fresh lime juice into the whisked matcha until the honey dissolves.
3. Build over ice: Fill a glass with ice. Pour in the matcha mix, then the 4 tablespoons cold water or coconut water, and stir.
4. Top and finish: Add the 8 tablespoons soda water, stir once, and garnish with the 1 lime wheel.

NOTES
Coconut water instead of plain water rounds it out and plays beautifully with the ginger. Whisk the matcha first and always — stirring it straight into liquid leaves it clumpy. If you like it sweeter, the matcha can take it; it's a bold blend.