Serve in an

Garnish:

A light dusting of matcha powder.

How to make:

Add all ingredients EXCEPT for the matcha powder to a shaker, and first wet shake (with ice). Strain back into shaker, and then dry shake (without ice) well. Fine strain over ice (one larger cube is preferred) into an old fashioned glass or other small tumbler, and once the foam has settled, dust lightly with the matcha powder.

Notes:

You could easily substitute the cocktail foamer for egg white if you prefer. I favour foaming bitters (I used Wonderfoam specifically here), but you should still get a similar result with your own choice of cocktail foaming agent, egg based or otherwise. I recommend waiting a moment or two for the foam to set up and stabilise on top of the cocktail before dusting it with matcha, to ensure that it doesn't sink into the drink itself.

Origin:

I created this cocktail at Libre, in Palmerston North, NZ, as a riff on a levelled up peach gin sour, but I didn't want it to lean too far into the realm of sweet. Adding Pisco balances out the sweetness of the honey syrup and peach schnapps, and ties in to the fact that Libre is a Mexican/Spanish themed bar, so it isn't just a simple gin cocktail you might expect anywhere. The light dusting of matcha adds a subtle bitter and herbal note, which compliments the peach notes and highlights the earthy, herbal notes brought by the gin, while not making the cocktail lean too heavily into the bitter side of things.

The name can be considered a multiple layered pun. Peach Treaty (referring to a peace treaty) - but also 'trea - tea' (for the matcha tea dusting).

Alcohol content:

• 1 standard drinks
• 10.47% alc./vol. (20.94° proof)
• 14.2 grams of pure alcohol