Matcha Meets Midwest in This Boozy Shake

John Carlson

The Matcha Mood dessert cocktail at Japanese sushi and small-plates concept Katsumi is a delightful collision of cultures, flavors and inspirations. John Carlson, lead bartender, wanted to capture the matcha moment while showcasing the depth and nuance that ceremonial-grade matcha can bring to a cocktail. He also wanted to create an ice cream-based take on an Alexander, the “boozy milkshake” popularized in the early 20th century and a nostalgic memory of his own from Wisconsin bars. Finally, he sought to build a dessert drink that wouldn’t be accused of being “too much.”

The Matcha Mood combines ceremonial matcha, strawberry purée, vanilla oat ice cream, cacao and yuzu vodka in a striking layered presentation that is finished with a distinctive strawberry-flavored Pocky stick. “The star of the show is the matcha, which brings a ton of savory umami up front, along with both floral and vegetal notes,” says Carlson. “When combined with the ice cream, you get a depth of flavor that coats the palate. Meanwhile, the strawberry lifts the drink, adding a bright, acidic sweetness that lightens the matcha and cuts the richness of the ice cream.”

But even before a single sip, this cocktail captivates. “It’s one of those drinks that people need to order when they see it walk by. The presentation is just so compelling, and it changes as you drink,” Carlson says. “It’s just a fun time.”

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