This one’s built around balance. The matcha is subtle but grounded, adding just enough weight to a familiar structure.

Build: 2 oz Toki Japanese whiskey 1 oz honey syrup (1:1) 1 oz lemon juice 1 oz egg white 1 barspoon matcha powder

Technique: Start with a hard wet shake Then reverse dry shake for texture Double strain into a chilled coupe or rocks glass Garnish with powdered matcha and a matcha Pocky stick

The matcha pulls the drink inward. Slightly earthy, soft on the edges, and clean on the finish. Still a whiskey sour at heart, just dressed different.