Welcome to the 2024 Let’s Get Blitzen: Cocktail Advent Calendar! For Day 1, I’m serving up a Pistachio Matcha Martini made with Chopin Potato Vodka, the world’s most awarded potato vodka. It’s earthy, full-bodied profile provides the backbone for this easy-drinking martini that I’m offering up as an alternative to the inescapable espresso martini.
A matcha lemongrass syrup and pistachio liqueur complement the vanilla notes in the Chopin Potato Vodka and a barspoon of amaretto builds nutty complexity. While it doesn’t have the same pick-me-up effect of the espresso-based alternative, the matcha brings a touch of bitterness and pleasant savoury ending that is sure to delight matcha latte lovers.
This post is sponsored Chopin Vodka.
Chopin is a family owned and operated business, something few in the spirit trade can claim. In fact, they are Poland’s last family owned vodka brand.
When its founder, Tadeusz Dorda, bought Chopin he took on a distillery that had been making vodka since 1896, and with it a piece of Polish history.
Preserving Poland’s centuries-old vodka-making legacy is top of mind for the team at Chopin. That is why the family is so focused on quality, devoted to changing the common misconceptions around vodka, and continue to work with the same farmers for generations, building lasting relationships based on mutual respect and a passion for creating the world’s best vodka.
Chopin doesn’t produce artificially flavoured vodka and never will. Their potato, rye, and wheat vodkas are a celebration of the quality of ingredients they’re made from.
All their crops are grown within 20 miles of the distillery near Krzesk, in the farming heartland of eastern Poland. This allows the team at Chopin to work closely with its suppliers to maintain the quality their vodka demands, personally selecting ingredients to ensure only the very best are used.
As for the water, it is drawn from an artesian spring deep beneath the earth, using their own on-site well.
Once in the hands of Chopin’s master distiller, an ancient alchemy transforms these humble ingredients into the world’s finest single-ingredient vodkas.
The quality of Chopin Potato Vodka is immediately perceptible on the palate. It has a creamy and earthy taste with a full-bodied mouthfeel and a long, clean finish, without any burn. Making it a tremendous base for this Pistachio Matcha Martini.
Be sure to tune into my Instagram Stories tonight at 5 p.m. Eastern for a step-by-step cocktail tutorial on how to shake up this tasty tipple.
Cheers, friends!
Pistachio Matcha Martini
Chopin Potato Vodka is the world’s most awarded potato vodka. It’s earthy flavour melds nicely with grassy matcha and nutty pistachio in this alternative to the espresso martini.
- 2 oz Chopin Potato Vodka
- ¾ oz pistachio liqueur
- ¾ oz matcha lemongrass syrup
- 1 barspoon amaretto
- Garnish: powdered sugar glaze
- Garnish: chopped pistachios
- 1½ cup granulated sugar
- 1 cup hot water
- 1 tbsp matcha powder
- ¼ cup lemongrass chopped
- ¼ cup powdered sugar
- ½ tbsp water
- 2 drops vanilla extract
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Dip the rim of a coupe glass in powdered sugar glaze and roll in chopped pistachios.
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Add all ingredients to a shaker with ice and shake until well-chilled.
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Strain into prepared glass.
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Combine sugar and matcha powder in a small saucepan, whisk until well-combined – ensuring there are no clumps.
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Add the hot water and whisk until matcha is dissolved and there are no clumps.
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Add the chopped lemongrass and heat the saucepan over medium-low heat. Cook, stirring regularly, for 7-10 minutes or until syrup is slightly thickened.
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Remove from heat and let cool to room temperature.
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Fine strain into an airtight container.
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Store in the fridge for up to 1 week.
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Combine ¼ cup powdered sugar, ½ tbsp water, and 2 drops vanilla extract in a shallow bowl.
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Stir until fully incorporated.
I love this one. I’m just a suck for anything matcha.