Matcha Syrup
Syrups
Ingredients
- Sugar500 grams
- Water500 ml
- Ceremonial Grade Matcha Powder20 grams
Method
- 1.Make a simple syrup: dissolve sugar in warm water over low heat.
- 2.Cool to 70°C / 160°F — high heat destroys matcha's delicate compounds.
- 3.Whisk matcha with a small amount of warm syrup until smooth paste forms.
- 4.Whisk paste into remaining syrup until fully incorporated.
- 5.Bottle and refrigerate. Shake before use — matcha settles.
Notes
- Vegetal, umami-sweet, caffeinated.
- Use in Japanese Highballs, gin sours, or vodka Martinis.
- Ceremonial grade is worth it — culinary grade tastes muddy.
- Lasts 1 week refrigerated.
Batch scaling
Common batch sizes for the Matcha Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Sugar | 500 grams | 1000 grams | 2000 grams | 4000 grams | 8000 grams |
| Water | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Ceremonial Grade Matcha Powder | 20 grams | 40 grams | 80 grams | 160 grams | 320 grams |
Scale to any batch size — instantly
Open the calculator to scale the Matcha Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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