I love Japanese tea and often serve it to my reiki clients before (and after) a treatment. While hojicha is my standard, with roasted rice, sencha is another green tea that I like and got a hold of lately. It’s a green whole leaf tea, and apparently makes up 80% of Japan’s tea exports. The other factoid for the day is that it is made of leaves grown under sunlight, which is different than other teas (uh, grown in the dark? Grown under moonlight?).
No matter. I brewed up some sencha and my client declined to drink any of it and this gave me the inspiration to look up whether I could make a cocktail with it, since I’ve been making daily COVID cocktails since the lockdown started in Sydney. Should I admit that? While I know that a cocktail today is not necessarily a good thing, I find such pleasure in it.
And I found a lot of pleasure in this drink.
TheGinQueen.com posted this recipe posted by Gazregan.com which came from Jason Walsh, a bartender in Brooklyn, New York, from CocktailLogic.com (which no longer seems to work). But you can see what Jason looks like here, where he’s spruiking some sort of tea drink as a mixer for cocktails!
Jason said: “This cocktail was inspired by my adoration of Sencha Japanese tea. Many people use Matcha; however, Sencha has more complexity and flavour so I prefer it over Matcha in certain cocktails.”
I’ve made the recipe for two (because cocktails like company) but halve it if you’re drinking solo.
🍸 4 oz gin of your preference
🍸 3 oz sencha green tea
🍸 1/2 oz (or a big squeeze) of honey
🍸 1.5 oz fresh lemon juice (one medium-large lemon)
🍸 1 egg white
Dry-shake, then add a few ice cubes (say 4 or 5) and shake again. Strain into a coupe glass and enjoy.
This gave me the opportunity to perfect my dry shaking technique, which I read should be done as long as you can (60 seconds?). It really does create a much more significant amount of pretty foam than when you shake an egg white (and other ingredients) with ice.
The original recipe called for sweetened sencha while Kindred Cocktails got confused and removed the reference to the sweet part. I considered using sugar syrup, but I think the honey is a nice match.
This drink reminded me a little of a pisco sour. Something about the tea mellows out both the gin and lemon and the end result tastes sophisticated and complex. And yummy. Tell me if you try it!
My friend Lai Heng (whose photos appear in this post) enthusiastically recommended that we take up the suggestion from this
Che-Marie Trigg, the author of the article, describes them better than I could, but here’s to say: Yes. She’s right. These were uh-mazing.
Even getting them, standing in line, and then sitting at the small table, while the line continued was fun. I like eating somewhere where you know, because of the demand for the food, that it’s good.
I absolutely can’t believe that the sandwiches were only $6. This has got to be the best deal in town. Sydney’s expensive for food, drink and coffee, so $6 hardly gets you anything in most places, much less a delicious pork sandwich.
You can tell when they are making the sandwiches that they are pros at it, and that they take real care to get exactly the right amount.
The hit of chili was strong, but perfect. The pork was soooo delicious (choose between three kinds). The buns were crisp without being crumbly. The fresh vegetables and herbs: great.
What else can I say? Get there.
This is the first review I’ve done since before the COVID-19 lockdown. I think for my Zomato reviews, I’m going to give all the restaurants and cafes five stars until things stabilise. Any restaurant and cafe that is managing to stay open and serve customers at this time I think deserves the highest praise. And I’d give Alex ‘N’ Rolls five stars anyways!
So, the COVID cocktails turned into a daily habit and I haven’t managed to shake it, even now that the lockdown has eased. It still feels like a treat to finish work and have a cocktail before dinner, and to delight in the discovery of a new recipe or to purposely choose to indulge in an old favourite.
The watermelon in the fridge also gave me a chance to use some of the Captain Morgan Spiced Rum that I bought to replace the Bacardi White Rum that we’d run out of. I’m not sure whether I like it! Something tasted a bit artificial and strong when I used it in a Dark and Stormy the other day. But it tasted fine in this cocktail.
This surprising dish is luxurious and delicious while at the same time being easy to make and very inexpensive. It deserves the same viral popularity as #TheStew in my humble opinion.
I was drawn to the recipe since I’ve been wanting to make more beans in my pressure cooker. I hear they’re good for you, beans, and rather than buying them in tins (which is cheap and easy and I don’t have anything against), I thought I might as well cook them myself. Throw a cup of them in the electric pressure cooker, with more water than I put in the first time (ahem) and they’re perfect, some 40 minutes later. So, after buying some dried cannelini beans, I found this recipe, which was perfect.


Um. We’re in lockdown. COVID-19. This would seem to be a good time to have a cocktail. Since what else are we going to do? (Rhetorical question: don’t answer it).
Part of the fun of making cocktails is seeing what ingredients are on hand! As we found a bunch of limes on special at Harris Farms, and a friend who stayed with us gave us a bottle of rum (which we weren’t keeping a regular stock of), I decided to make Boston Sidecars the other night:
