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Geishan Mary and Tropical Matcha Sour – Dry January Cocktails

Geishan Mary and Tropical Matcha Sour – Dry January Cocktails

Geishan Mary

Two Asian inspired non-alcoholic cocktails to keep your thirst quenched without the buzz, courtesy of FYN Restaurant in Cape Town.

As the new year begins, many people are participating in Dry January, a tradition where they refrain from drinking alcohol for the entire month. Although it may seem like a difficult task, having non alcoholic drinks that taste and look like the real deal makes the challenge easier to navigate. Luckily nowadays, many bars and restaurants are offering such drinks that are just as delicious as their alcoholic counterparts.

FYN in Cape Town is one such place that creates unique non-alcoholic drinks suitable for both sober travelers and those looking for a more special experience than sipping on club soda at home. FYN’s non-alcoholic drinks include the Geishan Mary and Tropical Matcha Sour. Both drinks feature Asian ingredients like shiso leaf in the Geishan Mary and matcha in the Tropical Matcha Sour. The Geishan Mary is a playful take on the classic virgin bloody mary, made with tomato and shiso leaf essence, togarashi, and basil syrup. The Tropical Matcha Sour is somewhat similar to a Margarita, but without tequila, and features pineapple and sage syrup, matcha tea, and egg whites.

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Tropical Matcha Sour

  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: 1 1x

Ingredients

Scale
  • 50ml of pineapple and sage syrup
  • 25ml matcha tea, pre-made
  • 30ml lime juice
  • One egg white
  • dehydrated pineapple 
  • fresh sage leaf

Instructions

  1. In a cocktail shaker, combine matcha green tea powder, pineapple juice, lime juice, simple syrup, and egg white. 
  2. Dry shake the ingredients without ice for 10-15 seconds to emulsify the egg white. 
  3. Add ice to the shaker and shake vigorously for 20-30 seconds. 
  4. Strain the cocktail into a glass filled with ice. 
  5. Garnish with a dehydrated pineapple wedge and sage leaf. 

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Print

Geishan Mary

  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: 1 1x

Ingredients

Scale
  • 75ml blended tomato and shiso leaf puree, filtered through a cloth
  • Pinch of togarashi spice
  • 2 tsps soya
  • basil syrup
  • basil leaf 

Instructions

  1. In a cocktail shaker, combine all ingredients ( except basil leaf and basil syrup)
  2. Add ice to the shaker and shake vigorously for about 10 seconds. 
  3. Strain the mixture into a martini glass filled with ice. 
  4. Garnish with basil leaf.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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