Hawksworth’s Breakfast Club Recipe

Ingredients

• For the matcha syrup :
• 2 ounces matcha powder
• 6 ounces boiling water
• 1 quart rich simple syrup (see note)
• For the cocktail
• 1 cucumber, cut into rough chunks
• 1 1/2 ounces Hendrick’s gin
• 1 ounce fresh juice from 2 to 3 limes
• 1 ounce matcha syrup
• 1 ounce tonic water
• Garnish: cucumber julienne and a fresh mint sprig

Instructions

1. For the Matcha Syrup: Combine the matcha powder and boiling water in a small bowl and whisk until smooth. Combine matcha mixture and rich simple syrup in a medium saucepan over low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and let stand to cool. Keep covered and refrigerated when not in use.
2. For the Cocktail: Place cucumber in a food processor or blender. Process or blend until pureed. Transfer puree to a fine mesh strainer set over a bowl and let rest until liquid drips into bowl.
3. Combine 1 ounce cucumber water with gin, lime juice, matcha syrup, and tonic into an ice filled Collins glass. Give a quick stir with the barspoon. Garnish with cucumber julienne and a fresh mint sprig. Serve with a straw.