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Yu the Great From Samantha Azarow
Serves 1

Yu the Great

• 1 ounce Basil-Matcha Syrup (recipe follows)
• 3/4 ounce freshly squeezed lime juice
• 1 ounce full-fat coconut milk, well shaken
• 3 ounces soda water
• Matcha powder, for garnish

Basil-Matcha Syrup

• 1 1/2 teaspoons matcha powder
• 1 cup loosely packed fresh Thai basil leaves
• 1 cup sugar

Yu the Great

1. Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

1. Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.

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