Matcha cocktails have become a social media sensation in bars from Miami to New York, promising a “cleaner” buzz and a touch of wellness. But nutrition experts say the trendy fusion of green tea and alcohol may not deliver the health benefits many expect — and could even contradict the drink’s supposed mindful appeal.

The Rise of Matcha Cocktails

Before matcha began dominating Instagram and TikTok feeds, few bartenders would have thought to whisk green tea powder into their mixed drinks. But that’s changing fast.

At The Sylvester, a Miami cocktail bar, bar director Rensel Cabrera said the idea began as a creative experiment rather than a health movement. “When we were doing these menu flips, we started looking at trends, styles of cocktails, ingredients — and one of the top trends besides the espresso martini was matcha,” Cabrera told Fox News Digital.

Although The Sylvester doesn’t serve coffee or tea, Cabrera said the powder’s bright, grassy hue made it an attractive ingredient. “We thought it could be a cool ingredient to use,” he said. A year later, his ‘Dama Verde’, a honeydew vodka cocktail infused with matcha, is now one of the bar’s bestsellers.

“They’re drinking pretty hardcore at night,” Cabrera said of some patrons. “If they’re going to drink something, at least let’s make it a little healthy.”

Caffeine Meets Alcohol: A Wellness Contradiction

While bartenders embrace the matcha craze, some nutrition professionals are more skeptical. Lauren Manaker, a South Carolina–based dietitian-nutritionist, said the touted benefits of matcha — such as antioxidants and focus-boosting caffeine — largely disappear when combined with alcohol.

“While matcha itself has a host of benefits, mixing it with alcohol does shift the narrative,” she said. “You’re adding something that can stress the liver and brain to a drink that’s supposed to promote calm focus.”

Matcha, made from finely ground green tea leaves, is prized for its natural caffeine and L-theanine, which together promote alertness without the crash. But paired with alcohol, experts say, the combination may confuse the body’s signals and mask intoxication, similar to the effect of caffeinated cocktails such as espresso martinis.

A Trend Fueled by Aesthetics and Social Media

In New York’s East Village, the cocktail bar Bananas has found success with its own twist: a boozy Matcha Latte. Founder Chris Ng and general manager Dania Kim said the drink wasn’t meant to ride a viral wave — at least not at first.

“It wasn’t about following any type of trend,” Kim said. “It was more about catering to the summer weather and flavors I personally enjoyed.”

Kim, who grew up drinking matcha, admitted she hadn’t realized how strongly Gen Z had embraced it. “They’re going crazy for it,” she said. “They care about their health and nutrition-based habits. If something seems good for you, they’ll kind of look past any bitterness or earthiness.”

Ng added that matcha’s visual appeal plays a major role in its popularity. “When people go out to eat, they eat with their eyes first,” he said. “When they see ‘Matcha Latte’ on a menu, they probably imagine a cozy green tea drink — even though this one comes with a kick.”

The Health Halo Effect

Despite matcha’s wellness reputation, Kim acknowledged the contradiction in labeling an alcoholic beverage as “healthy.” “Ultimately, it’s the health factor of it,” she said, “even though this version is not quite healthy because it’s alcoholic.”

Manaker agreed that the perception of “better-for-you” cocktails can be misleading. “Matcha cocktails might feel like a middle ground,” she said. “They’re not pounding shots, and yes, they’re getting some antioxidants — but they’re also getting alcohol, which isn’t great for our livers or brains.”

Caffeine Considerations and Customer Choices

Cabrera noted that some customers hesitate to order his matcha-infused drinks at night because of the caffeine. “Maybe if someone doesn’t want the energy that matcha has, they’ll choose something else later in the evening,” he said.

Though he doesn’t market the cocktail specifically toward women, Cabrera said it tends to be more popular among female customers. “It’s like double matcha,” he said. “The matcha is in the drink and on top of the drink.”

Experts recommend moderation, noting that both caffeine and alcohol can impact sleep, hydration, and mood. The U.S. Centers for Disease Control and Prevention (CDC) advises limiting alcohol intake and being mindful of stimulants that may mask intoxication.

The Bottom Line

Matcha cocktails may look clean, refreshing, and even virtuous, but experts warn against assuming they offer genuine health benefits. While the green tea powder itself contains antioxidants and amino acids, those advantages fade once alcohol is added to the mix.

As the matcha martini trend continues to sweep through social media feeds and bar menus, both bartenders and nutritionists agree on at least one thing: the drink’s appeal lies as much in its color and culture as in its contents.

Source: FOX News – Viral matcha cocktail trend may not be as healthy as it looks, say experts

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The Drink That Defines French Aperitif Culture

Imagine France without its beloved apéro hour—that golden time when the day slows down, and a drink appears in every hand. Across the country, aperitifs vary by region: kir in Burgundy, beer near the Belgian border, and the cloudy, aniseed-infused pastis in Marseille. But one spirit transcends all regional specialties—pastis, France’s undisputed aperitif of choice.

Not just a southern tradition, pastis is enjoyed nationwide, accounting for one-fifth of all spirits sold in France. Even in Picardie, far from the Mediterranean, it remains a staple. But how did pastis rise to such prominence? Its journey is rooted in an unlikely origin—the ban of absinthe in 1915.

Absinthe’s Fall, Pastis’ Rise

Absinthe, once France’s drink of choice, saw widespread consumption after the phylloxera epidemic of the 19th century devastated vineyards. Wine, beer, cider, and quinquina were all temporarily replaced by absinthe, which introduced the ritual of diluting a strong aniseed spirit with water and sugar.

However, absinthe’s association with insanity and addiction led to a nationwide ban in 1915. Suddenly, the French aperitif culture had a void to fill. According to historian Marie-Claude Delahaye, if absinthe had remained legal, pastis might never have existed.

Pastis, though anise-flavored like absinthe, is sweeter, macerated rather than distilled, and has a lower alcohol content (40-45% ABV vs. absinthe’s 75%). This difference was key: pastis provided the same enjoyable aniseed taste and social ritual without the stigma that surrounded absinthe, famously depicted in the paintings of Van Gogh, Manet, Degas, and Toulouse-Lautrec.

Ricard: The Marketing Genius Behind Pastis

Though Henri-Louis Pernod and Jules-Félix Pernod were the first to sell anisettes after the absinthe ban (merging in 1928), it was Paul Ricard who truly made pastis famous.

Launching his version in 1932, Ricard understood branding and storytelling. He named his pastis after the Provençal word pastisson (mixture) and claimed inspiration from a mysterious poacher who knew all the wild herbs of the region.

More importantly, Ricard knew how to market. He went door to door to bistros and cafés, spreading the word. His slogan? “Make a friend a day.”

His most brilliant strategy, however, was merchandising. An artist himself, Ricard created branded posters, glasses, ashtrays, bucket hats, and even playing cards. During the 1948 Tour de France, he distributed thousands of these items. Today, Ricard-branded collectibles are highly sought-after at flea markets, with rare pieces selling for thousands of euros.

The Pastis Ritual: A Simple, Timeless Pleasure

Despite modern mixologists experimenting with pastis-based cocktails, the traditional preparation remains king.

A standard serving of pastis consists of:

• 2cl of pastis,
• A pitcher of water to dilute to taste,
• Optional additions: ice, mint syrup (perroquet), grenadine (tomate), or orgeat (mauresque).

Unlike absinthe, which required a special perforated spoon and sugar cube, pastis is effortless to prepare—one of the reasons it remains so popular.

As cocktail expert Forest Collins puts it:

“Everyone in their house can have a little pitcher, but not everybody is going to go out and get an absinthe fountain and absinthe spoons.”

Pastis: More Than Just a Drink, A French Icon

Pastis is more than just an aperitif; it’s a symbol of French culture, leisure, and conviviality.

In 2022, Ricard wasn’t just the top-selling pastis—it was the top-selling product in all of France’s hypermarkets, outselling mineral water, Coca-Cola, and even Nutella.

As Aurélie Panhelleux, co-founder of CopperBay cocktail bars, notes:

“Pastis is the only spirit in France that people order by brand.”

Or as collector Jacky Roussial, who owns over 3,500 Ricard collectibles, puts it:

“I don’t drink pastis. I drink Ricard.”

For the French, pastis isn’t just a drink—it’s a way of life.

Source

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