First off, put your matcha whisk in a small glass of hot water. This will allow the bamboo to soak up the hot water and spread out its whisky bits more, meaning you’ll get a frothier matcha when it comes to whisking.

Pour your sugar and water into a pan and gently heat until the sugar dissolves. This is your sugar syrup.

Juice the lemon and separate the egg white from the yolk.

Add your matcha powder to a bowl along with your hot water and gently whisk side to side. Make sure you whisk side to side and not in circles to ensure the foamiest matcha.

Add your lemon juice, sugar syrup, gin, egg white and matcha to a cocktail shaker and give a dry shake.

Now add your ice to the shaker and give it a wet shake for 20 seconds.

Double strain into a chilled cocktail glass and dust with a small amount of matcha powder for garnish, then sip away.