Half gin and tonic, almost a spritz and with the bright green color of matcha tea. Here is the super easy recipe for an all-meal cocktail made in Naples
Not in the cup, nor hot, but in a cocktail version. The matcha tea called tendology in mixology. In Naples the first noodle bar (Staj, inaugurated last June), proposes a cocktail list that winks at the Orient and where the prized Japanese green tea in powder form, with a powerful antioxidant action, is the protagonist.
Matcha tea, obtained from the leaves of the plant steamed, dried and reduced to a very fine powder, is considered a true health elixir, rich in antioxidants, polyphenols and various amino acids, capable of naturally detoxifying the body, stimulate energy and concentration. The powder, emerald-green, fine and fragrant of matcha – rich in vitamins, mineral salts, chlorophyll and carotene – with a very particular taste, sweet reminiscent of algae and spinach, is carefully dosed by Staj's bar lady, Oriana Esposito, to make three types of drinks: the Matcha Mule, made with vodka and matcha tea powder, lime juice and ginger beer; Matcha Highball with whiskey, lemon juice, agave syrup, matcha powder and seltzer; the Ritual Matcha Cocktail prepared with gin, matcha tea, prosecco, lime, sugar.
Macha drinks
The ritual of tea and the charm of this millennial drink are renewed in the glass with shakes and new combinations. The Matcha mule, for example, fresh and energizing, goes well with the unique takoyaki dish, a typical Japanese streetfood consisting of octopus in batter, waso al wasabi, takoyaki sauce and katuobushi. Matcha Highball, based on Japanese whiskey, is suitable for cold soba, where spring onion, nori seaweed, miso and sesame give a fresh and decisive taste. The Ritual matcha cocktail, suitable for fish dishes, is offered in combination with the bao bun with marinated salmon, spicy mayo, semidry tomato and sesame.
The Staj noodle bar
Staj is a project born from the idea of two young Neapolitans with a cosmopolitan soul, Lucio Paciello chef and Rosario del Priore, entrepreneur. It was born to promote a different cuisine, but with a clear and precise identity: the name evokes the word Thay, but it is above all an invitation to "stay", "linger", to discover and savor a cuisine that is a journey to the East while always starting from the West. Neapolitan chef Lucio Paciello, born in 1985 and internationally trained, every day hand-made noodles served in broth (ramen) or sautéed in wok, bao (steamed soft buns) stuffed with meat, fish and vegetables, dumplings (ravioli steamed) and fried chicken. The range of gluten free and vegan cuisine proposals is also varied, available to take away with a practical takeaway and a reliable delivery service.
Ritual matcha cocktail
Ingredients for a cocktail
1 dose of gin
1/4 teaspoon of powdered matcha tea
½ lime
2 tablespoons of sugar cane liquid
ice
1 1/3 prosecco
Method
Put the tea powder, lime juice and sugar in a ballon. Blend or mix vigorously until the tea has completely melted. Add the ice, the gin, mix and complete with the prosecco. Decorate with a slice of lemon on the glass.
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