Hawksworth's Breakfast Club Recipe

Updated August 30, 2018

This caffeine boosted cocktail brings together Japanese green tea, fresh cucumber, and a healthy splash of gin. Brad Stanton of Hawksworth in Vancouver created this revitalizing cocktail to complement their summer brunch menu.

Note: To make rich simple syrup, combine 1 cup water with 2 cups sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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Recipe Details

Hawksworth's Breakfast Club Recipe

Active 10 mins

Total 15 mins

Serves 1 serving

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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

Directions

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.
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.
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.