Matcha Coconut Crêpe Cake
This striking Matcha Coconut Crêpes Cake will be a welcome finale to any springtime meal. A captivating fusion of delicate crêpes and luscious coconut mascarpone cream, this delightful dessert offers layers of thin, green-tea-infused crêpes. Please take note to use coconut cream and not coconut milk in this recipe. Consider pairing this recipe with Choya Uji Green Tea Umeshu or Amarula Plant-Based Cream Like Liqueur.Ingredients
Serves 12
2⅔ cups (660 ml) whole milk
6 tbsp (90 ml) water
6 eggs
6 tbsp (90 ml) unsalted butter, melted
3 cups (750 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
3 tbsp (45 ml) granulated sugar
5 tsp (25 ml) vanilla extract, divided
2 tbsp (30 ml) good-quality matcha powder, plus more for garnish coconut oil, for cooking crêpes
2 cups (500 ml) canned coconut cream (thick, creamy part only, no coconut water)
2 cups (500 ml) mascarpone
¼ cup (60 ml) icing sugar, plus more for whipping cream
1 cup (250 ml) whipping cream
toasted coconut ribbons, for garnish
Instructions
- In a blender, combine milk, water, eggs, melted butter, flour, salt, sugar, 4 tsp (20 ml) vanilla and matcha powder and blend until thoroughly combined, about 1 minute. Transfer to a jug or mixing bowl and refrigerate for at least 30 minutes and up to overnight.
- When ready to cook crêpes, remove batter from refrigerator and give it a light whisk. It should have consistency of whipping cream. If too thick, whisk in 1 to 2 tbsp (15 to 30 ml) water to thin it out.
- Heat a 7-in (18 cm) non-stick frying pan over medium-low heat. When warm, lightly grease with coconut oil, wiping off any excess with paper towel. Pour in enough batter to thinly coat bottom of pan, about 3 tbsp (45 ml). Tilt pan so entire bottom surface is coated with a thin layer of batter. Let cook for about 2 minutes. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for a further 30 seconds to 1 minute. Transfer to a plate and cover with a tea towel. Repeat with remaining crêpe batter. You should end up with about 20 crêpes. Crêpes can be made ahead; just stack cooked crêpes between sheets of waxed paper and store in an airtight container in refrigerator for up to 4 days.
- While crêpes cool, in bowl of a stand mixer fitted with whisk attachment, whisk coconut cream and mascarpone at medium speed until smooth and fluffy, about 1 minute. Add icing sugar and remaining 1 tsp (5 ml) vanilla. Whisk until well combined, thick and creamy, another 1 to 2 minutes. Refrigerate mixture for 20 minutes.
- To assemble cake, place first crêpe on a serving plate and spread about 1½ to 2 tbsp (22.5 to 30 ml) cream mixture into a thin layer before placing a second crêpe on top. Repeat, layering crêpes and cream and ending with a final crêpe on top, until all crêpes have been used up. Lightly cover with plastic wrap or a cake dome and refrigerate for at least 1 hour and up to overnight.
- When ready to serve, whip cream and 1 to 2 tbsp (15 to 30 ml) icing sugar until stiff peaks form. Dollop on top of cake, sprinkle with toasted coconut ribbons and finish with a dusting of matcha powder. Slice with a serrated knife and serve.
Drink Pairings
Matcha Sour
Matcha is known for its balance of mellow vegetal grassy notes, natural sweet nuttiness, a hint of bitterness and a savoury umami finish. This exquisite harmony is enhanced by the infusion of floral and spice elements of Saigon Baigur Gin and Yuzu.Ingredients
Serves 1
½ tsp (2.5 ml) matcha powder, plus more for garnish
1 tbsp (15 ml) hot water (175 F/79 C)
1 egg white
1½ oz (45 ml) Saigon Baigur Gin
¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
garnish with edible flowers, if desired
Instructions
- Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Dragon Eyes
Presenting a thoughtfully balanced combination of dragon fruit, rice vodka, green grape shoju, hibiscus, lemon and soda water. This Dragon Eyes cocktail pays tribute to the Year of the Dragon, reflecting qualities akin to those born under this sign – charismatic, intelligent, confident, powerful, naturally lucky and gifted. Featuring Haku Vodka and Jinro Chamisul Green Grape Soju.Ingredients
Serves 1
5 × ½-in (1.25 cm) cubes dragon fruit (save more for garnish)
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Jinro Chamisul Green Grape Soju
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker, muddle 5 pieces of dragon fruit, then add vodka, green grape soju, Hibiscus Cordial and lemon juice. Add cubed ice, shake vigorously and fine strain over new ice into a Collins glass. Top with soda water and garnish with cubes of dragon fruit on a cocktail pick.
- * To make Hibiscus Cordial, pour 10 oz (300 ml) boiling water over 2 hibiscus tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Honey Panna Cotta with Sakura Cherry Blossom Jelly
This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.Ingredients
Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish
Instructions
- To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
- Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
- In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
- Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
- Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
- In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
- Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
- To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
Drink Pairings
Queen Elizabeth
Mid 1930s the Benedictine liqueur brand held a cocktail contest and the “Queen Elizabeth” was the winning entry by bartender Herbert L. Quick, naming the cocktail not after the monarch but his wife Elizabeth. This complex, herbaceous cocktail is perfectly balanced between tart and sweet, certainly worthy of flavour admiration and only 15% abv.Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Bénédictine B&B
½ oz (15 ml) fresh lime juice
1 lime twist, for garnish
Instructions
- Chill a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine dry vermouth, B&B and lime juice. Shake vigorously, then fine strain into chilled coupe glass. Garnish with lime twist.
Featuring
Autumn Sherry Cobbler
The sherry cobbler was one of the most coveted cocktails of the 1800s. Although the original recipe calls for only dry sherry, a little sugar and a slice of orange, it has seen countless variations over the years. This autumnal rendition includes seasonal cranberry and almond to complement the dry sherry in this 5.8 percent ABV cocktail. Dry and complex, it just may become your new favourite low-proof libation. Easy to make at home!Ingredients
Serves 1
2 oz (60 ml) González Byass Tio Pepe Palomino Fino Sherry
½ oz (15 ml) orgeat*
½ oz (15 ml) fresh lemon juice
1 oz (30 ml) cranberry juice
¾ oz (22 ml) fresh orange juice
1 orange twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine sherry, orgeat, lemon juice, cranberry juice and orange juice. Shake vigorously, then pour entire contents into a double rocks glass (optionally, strain over crushed ice). Garnish with orange twist.
- *Almond syrup, available at specialty stores.
Featuring
Green Gucci Suit
Green Gucci Suit was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring El Gobernador Pisco and Bols Melon, this green kiwi cocktail will cool you down in the summer heat.Ingredients
Serves 1
1½ oz (45 ml) El Gobernador Pisco
½ oz (15 ml) Kiwi Syrup*
½ oz (15 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
2 dashes Saline**
2 dashes Ms. Better’s Lime Leaf Bitters
lime wheel, for garnish
mint sprig, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake hard and strain into a rocks glass. Add ice and garnish with lime wheel and mint sprig.
- *To make Kiwi Syrup, blend 1 cup (250 ml) kiwi, ¼ oz (7.5 ml) vodka and ½ cup (125 ml) water, then strain through a large mesh strainer. In a saucepan heat mixture with 1 cup (250 ml) sugar and stir until dissolved. Transfer to a clean bottle, allow to cool and refrigerate for up to 1 week. Makes 2 cups (500 ml).
- **To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
Featuring
Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
Featuring
Haiku
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Haku Vodka
¾ oz (22 ml) Nakano Obaachan’s Yuzu
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker with cubed ice, combine vodka, yuzu, Hibiscus Cordial and lemon juice. Shake gently and fine strain into a collins glass over cubed ice. Top with soda water and garnish with fresh lemon wheels.
- *For Hibiscus Cordial, steep 2 hibiscus tea bags in 10 oz (300 ml) boiled water for 5 minutes. In a small saucepan, combine 1 cup (250 ml) of steeped tea with 2 cups (500 ml) of sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).