Matcha and Lilac Tonic

Lilacs and matcha become a balanced beverage mixed with floral, vegetal, sweet, and bitter tonic water. A delicious beverage fit for a hot summer's day.

Lilac’s growing season is so short, especially here in Toronto. So we took as many lilacs as my mother would let me out of her front yard, and went to preserving this beautifully fragrant flower by steeping the blossoms in a syrup of equal parts sugar and water. This syrup is such a great way to add a summery depth to drinks, cocktails, sodas, cakes, and more.

Lilac Simple Syrup Recipe
1 cup sugar
1 cup water
1 cup lilac blossoms (stems and leaves removed)

Directions
Combine sugar and water in a small saucepan and bring to a boil. Simmer until sugar is completely dissolved. Remove from heat. Add lilac blossoms and allow to steep for 1 hour. Strain lilac blossoms from the syrup. Place syrup in an airtight container. Store in refrigerator for 2-3 weeks.

Matcha and Lilac Tonic Recipe
1 teaspoon daily drinking matcha
2 oz hot water
8 oz tonic water
1.5 oz lilac syrup
Lilac blossoms, for garnish

Directions
In a matcha bowl, combine matcha and hot water. Whisk vigourously using a matcha whisk to rid the mixture of any clumps. Set aside.

In a large glass, fill half way with ice. Add tonic water and lilac syrup. Pour matcha over the tonic and syrup. Mix to combine. Garnish with lilacs. Enjoy!

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