Beyond the Martini: 3 new ways to shake up your Matcha Martini

Some drinks are perfectly happy doing one thing well, and don't get us wrong, our Matcha Martini is absolutely perfect by itself (you know the drill—pour, shake and serve straight from the bottle, we'd never argue with that). But thanks to its bright, earthy matcha, silky oat base and subtle Madagascan vanilla sweetness, it also plays surprisingly well with other players.

Think of it as your new favourite cocktail ingredient. A little green shortcut to drinks that look impressive, taste even better, and don't require a mixology degree.

Here are five recipes to start.

1. The Matcha White Russian

A classic with a slight glow-up. Our Matcha Martini already brings the creamy texture and vanilla notes, so all it needs is a cloud of lightly whipped cream on top. Think dessert cocktail, but fresher.

You'll need:

• 90ml Midnight Oil Matcha Martini

• Lightly whipped double cream

• Matcha powder, to dust (optional)

  
  

Shake the Matcha Martini with ice, strain into a rocks glass over fresh ice, then gently float a layer of lightly whipped cream on top. Finish with a dusting of matcha.

2. Matcha Colada

Your holiday called. It wants its cocktail back. Our Matcha Martini already brings silky oat milk, Madagascan vanilla and bright Japanese matcha. Coconut just takes it somewhere more tropical.

You'll need

• 90ml Midnight Oil Matcha Martini

• 30ml coconut water

• 20ml coconut cream

• A squeeze of fresh lime (around 10ml)

  
  

Shake hard with ice and strain into a chilled rocks glass over fresh ice.

Finish with toasted coconut flakes and a lime wheel.

Creamy, tropical and surprisingly fresh and balanced.

3. The Green Affogato

We're not bending crazy rules here, okay? It makes sense, really: pour a generous splash of Matcha Martini over good vanilla ice cream. That's it. Somewhere between dessert, cocktail and questionable life decision.

We support it.

Why it works

Every bottle starts the same way: exceptional ingredients and a bit of obsession over quality brewing. We source our Grade VI matcha from our friends at Lalani & Co, using leaves grown in organic gardens in Kagoshima, Japan. We whisk the matcha with hot water before flash-chilling it — preserving the bright flavours and delicate aromas you'd expect from a freshly prepared bowl.

Then comes oat milk, Madagascan vanilla, British wheat vodka and just enough sugar to bring everything together. The result is smooth, earthy, lightly sweet and accidentally vegan. Which also happens to make it a brilliant cocktail ingredient.

Whether you drink it exactly as the cocktail gods intended or decide to colour outside the lines a little bit, our advice stays the same:

Pour. Shake. Serve. Repeat. 💚