Cranberry Sage Matcha Shrub

Published December 26, 2025

Trends Berry shrubs, Herbal vinegars, Matcha, Tangy cocktails, Shrub infusions, Cold

Skill Level 4/5

Serve Cold

Ingredients

Cranberry Sage Shrub Base	200 ml
Cranberry Juice	160 ml
Sage-Infused Vinegar	20 ml
Sugar	10 g
Cold Whisked Matcha (Made with Yūzen Matcha Powder)	40 ml
Ice	As needed
Yūzen Matcha Powder	4 g
Water	50–60 g

Tools

Shaker
Glass

To-Do List

For the cold whisked matcha (1 portion):

1. Sift 4g of matcha into your chawan

2. Add 10-15g of water to the chawan

3. Whisk and Incorporate water until a clumpless, smooth paste (koicha) is formed

4. Add Remaining water (Total Volume = 50-60g)

5. Whisk using the 60-20-10 method:

* 60 sec Vigorous “M” or “W” motions, whisk touching the chawan

* 20 sec slow W motions, whisk between the chawan and matcha surface

* 10 sec gentle surface taps for microfoam

For the drink:

1. Shake cranberry sage shrub base with ice

2. Strain into glass over ice

3. Add cold whisked matcha

4. Garnish with sage leaf (optional)