Matchoqito
by David Leon Jr. - @Artsybartender
Ingredients
- 1 1/2 oz Ten To On White
- 1/2 oz Coconut infused aged Puerto Rican rum
- 1 oz Coconut Cream
- 1 oz Oat milk
- 3/4 oz Baking spiced syrup*
- 1 heavy bar spoon Matcha powder
- Coupe glass and Garnished with Cinnamon
Preparation
- All ingredients placed into a cocktail shaker filled with cubed ice.
- Shaken until tin is frosted and double strained into a coupe glass.
- Garnished with a light blanket of grated cinnamon on top.
*Baking spiced syrup
Ingredients
- 2 Cinnamon sticks
- 3G cloves
- 2G allspice
- 1 half nugget of nutmeg
- 1.5 Cups of filtered water
Preparation
- Boil all ingredients.
- Once water is dark in color take off heat and add in 1.5 Cups of white cane sugar, stir until dissolved then strain and let cool before use.
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