The Gingerbread Matcha Highball

Clean, lightly sparkling matcha from Tatsu Tea meets smooth bourbon and cozy gingerbread spice for a sweet, warming holiday highball that finishes bright and refreshing.

For the gingerbread syrup:

Ingredients:

½ cup water
½ cup dark brown sugar (important – not light)
1 tsp ground ginger
½ tsp cinnamon
⅛ tsp ground clove
Pinch nutmeg
1 tsp vanilla extract
1 strip orange peel or orange wheel (optional but recommended)
Tiny pinch salt

Instructions:

1. Combine everything except vanilla.
2. Simmer gently for 5 minutes.
3. Remove from heat, stir in vanilla.
4. Strain and cool.

For the cocktail:

4 oz Tatsu Tea
1.5 oz bourbon or zero-proof bourbon alternative
0.5-0.75 oz gingerbread syrup (to taste)
Splash ginger ale 
Optional garnish: orange peel

Instructions:

1. Fill a highball glass with ice.
2. Add the bourbon or N/A bourbon-alternative.
3. Add the gingerbread syrup. Use 0.5 oz for balanced sweetness, or 0.75 oz for a sweeter, dessert-leaning drink.
4. Pour in the Tatsu Tea.
5. Top with ginger ale, just enough to lift and lighten the drink.
6. Stir gently once or twice.
7. Garnish (optional).