Sips & Synopsis - This Weeks Makings

• Highball culture to Matcha Mockails

• Trivia Question

• Drink of the Week - Yuzu Gin Highball

• Mocktail Moment: Sparkling Matcha Cucumber Cooler

• Sunset in a Glass in Kyoto

☀️ What’s in Your Glass This Week...

Since I’m traveling through Japan right now I thought I’d bring you the flavors of the region. This week’s cocktail lineup is rooted in craftsmanship, clarity, and the quiet kind of “wow.” From highball culture to matcha mocktails, we’re exploring Japanese ingredients that are made to be sipped slow and savored.

✔️ 3 cocktails inspired by Japanese spirits & ingredients 🇯🇵
✔️ 1 refreshing matcha mocktail 🍵
✔️ A story from the streets of Japan
✔️ Japanese barware + specialty ingredients
✔️ Quote + trivia steeped in spirit-forward simplicity

🔍 Where to shop in the USA?

Look for Japanese ingredients at H Mart, Mitsuwa Marketplace, or your favorite Asian market. Online, try UmamiCart or grab a bottle of yuzu juice on Amazon for that perfect highball finish.

Let’s go beyond sake.

Trivia Question❓

What is the traditional Japanese spirit made from barley, sweet potatoes, or rice that’s often lower in alcohol than vodka, and incredibly food-friendly?

Answer at the bottom of the newsletter

Drink of the Week: Yuzu Gin Highball

A delicate, refreshing cocktail made with Japanese gin and citrus-forward yuzu juice. A modern twist on the classic Japanese highball.

Ingredients:

• 1.5 oz Japanese gin (like Roku or Nikka Coffey Gin)

• 0.75 oz yuzu juice (or mix lemon/lime if unavailable)

• Sparkling water to top

• Ice

• Garnish: lemon wheel or shiso leaf

Directions:

1. Fill a highball glass with ice.

2. Add gin and yuzu juice.

3. Top slowly with sparkling water.

4. Stir gently with a bar spoon.

5. Garnish and serve immediately.

🍶 Bonus Cocktails

1. Umeshu Spritz (Plum wine + bubbles = perfection)

• 2 oz umeshu (plum wine)

• 3 oz sparkling wine or soda

• Garnish: thin plum slice or mint sprig
  Build in a wine glass over ice. Light, floral, and a little nostalgic.

2. Smoky Matcha Whisky Sour

• 2 oz Japanese whisky (like Hakushu or Mars Iwai)

• 0.75 oz lemon juice

• 0.75 oz matcha syrup (or green tea syrup)

• Optional: egg white for texture
  Dry shake (no ice) if using egg white, then shake with ice and strain into a coupe. Garnish with a dusting of matcha.

Ok, so matcha and green tea simple syrup might be harder to find so here is the simple DIY recipes for you.

Green Tea Simple Syrup

Flavor profile: light, grassy, subtly tannic — great for iced teas, bourbon drinks, or anything with lemon or ginger.

Ingredients:

• 1 cup brewed green tea (strong)

• 1 cup granulated sugar

Directions:

1. Brew 1 cup of strong green tea (use 2 tea bags or 2 tsp loose-leaf for 8 oz water).

2. While still hot, stir in 1 cup of sugar until fully dissolved.

3. Let cool, then store in a clean glass bottle or jar.

4. Refrigerate for up to 2 weeks.

Pro tip: Add a thin slice of ginger or lemon peel while it cools for extra flavor.

🍵 Matcha Syrup

Flavor profile: creamy, earthy, concentrated — perfect for mixing into sours, creamy cocktails, or matcha mocktails.

Ingredients:

• 1 tsp matcha powder (ceremonial or culinary grade)

• ½ cup hot water (not boiling)

• ½ cup sugar

Directions:

1. In a small bowl, whisk the matcha with the hot water until smooth and no clumps remain. (Use a matcha whisk if you have one, or a small regular whisk.)

2. Add the sugar and stir until completely dissolved.

3. Let cool and transfer to a bottle or jar.

4. Store in the refrigerator for up to 1 week. Shake before using.

Optional: For a richer texture, use ½ water and ½ honey or agave instead of all sugar.

🍵 Mocktail Moment: Sparkling Matcha Cucumber Cooler

• 1 tsp matcha powder (ceremonial or culinary)

• 1 oz cucumber juice

• 0.5 oz honey syrup

• Sparkling water to top
  Whisk matcha with a splash of warm water to dissolve, then shake with cucumber juice, honey syrup, and ice. Strain into a highball and top with bubbles. Garnish with a cucumber ribbon.

Sunset in a Glass

There are certain cocktails that don’t just taste good, they capture a whole moment.

When we were in Kyoto, wandering streets between shrines and late-summer shadows, we found a tiny cocktail bar tucked down a side alley. It was called "In the Moon and In the Soup" (yes, really), if you make it to the rooftop then you are in the moon, the floor just below, with equally great sunset views, is in the soup.

That’s where I had a mango mojito - bright, herbaceous, and chilled perfectly to take the edge off the September heat. It wasn’t trying to be anything other than what it was: fresh fruit, muddled mint, crisp rum, and the Kyoto calm.

Sweet. Subtle. Sunset-colored. A perfect reminder that the best cocktails don’t always come from the fanciest menus - they come from unexpected pauses.

🛍️ Tools of the Trade

• 🧊 Japanese-style Mixing Glass – sleek, minimalist, and perfect for stirred classics

• 🍶 Yuzu Juice (100% Pure) – a bright citrus flavor essential for authentic cocktails