A Perfectly Refreshing Sip

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.<br /><br /><a href="https://food52.com/recipes/85879-best-coconut-matcha-lime-drink-recipe">Yu the Great From Samantha Azarow</a><br /><i>Serves 1</i></p><p><i>Yu the Great</i></p><ul><li>1 ounce Basil-Matcha Syrup (recipe follows)</li><li>3/4 ounce freshly squeezed lime juice</li><li>1 ounce full-fat coconut milk, well shaken</li><li>3 ounces soda water</li><li>Matcha powder, for garnish</li></ul><p><i>Basil-Matcha Syrup</i></p><ul><li>1 1/2 teaspoons matcha powder</li><li>1 cup loosely packed fresh Thai basil leaves</li><li>1 cup sugar</li></ul><p><i>Yu the Great</i></p><ol><li>Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.</li></ol><p><i>Basil-Matcha Syrup</i></p><ol><li>Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.</li></ol><p>Is there a recipe you'd like to hear us make? Tell us all about it at <a href="mailto:podcasts@food52.com">podcasts@food52.com</a>.</p><p><i>Lobby Time </i>Kevin MacLeod (incompetech.com)<br />Licensed under Creative Commons: By Attribution 3.0<br />http://creativecommons.org/licenses/by/3.0/</p>