How it tastes
The matcha leads, slightly astringent and grassy, with the gin's juniper running underneath. Peach softens the mid-palate. The sakura comes through as the foam breaks, a salty-floral hint that anchors the whole drink. Lime keeps it sour and bright. Not sweet. We've found people who think they don't like matcha often like this one.
Why we built it
Matcha cocktails are usually either too earthy (when matcha overwhelms) or too sweet (when the recipe compensates with sugar). The goal was a matcha drink that didn't taste like dessert. Lime and salt-pickled sakura both do the same job here: they brighten the palate so matcha stays a flavour, not a chore. The peach is the bridge between matcha's vegetal note and sakura's floral one. Took us a few rounds to get the matcha-to-citrus ratio right. The version on the menu is ratio 1.5g to 15ml lime, which felt counterintuitive but lands well.
Where to drink it
On the menu at Dissolved Solids in Damansara Kim. Easier to find at quieter hours (open Tuesday to Sunday). Reserve a table if you're coming with friends.
For more on matcha and Asian beverage tradition, we've written about Malaysian tea culture in the journal. And if you want to build a different floral cocktail, the drink builder can route you toward something similar.