This must be what they were actually putting in Popeye’s spinach can. Seriously—glugging down liquid spinach is smoke and mirrors, people. Matcha’s got it beat by a mile; the bright green leaves pack about a day’s worth of springy energy, without that underside-of-a-rock taste.
 Shake it up with Twisted Branch’s energy drink: It has more pop than Popeye and slower sugars than soda. |
Japan’s tea drinkers have enjoyed the powdered green leaves since the 16th century, albeit in the traditional style: whisked in a bowl with hot water, during an elaborate tea ceremony. The Twisted Branch’s cooler puts an ambrosial, if slightly irreverent, spin on the preparation, serving it cold and boosting its delicate flavor with agave nectar (get it at Integral Yoga) and orange blossom water. “Agave nectar is a better choice than sugar because of its low glycemic index—the body absorbs it more slowly. Plus, it’s made from the magic cactus,” says Ryan McSweeney, creator of the cooler recipe. Orange blossom water is exactly what it sounds like, made with petals from the Seville variety. It most commonly laces Middle Eastern sweets recipes, and you can find it at Grand Market.
Given that this is an original creation, it’s not likely that you’ll be getting this anywhere else, and particularly not with such clean, healthy ingredients. Cheers.
Twisted Branch Tea Bazaar’s Matcha Cooler
2 Tbs. agave nectar
1 1/2 Tbs. matcha
4-5 drops orange blossom water
ice
In a cocktail shaker, mix agave nectar with a splash of hot water until blended. Add 3-4 ice cubes, matcha, orange blossom water and cold water until shaker is 2/3 full. Shake vigorously to develop a foamy head, then pour over ice. Frosted glass? Oh, yeah.