Pistachio Matcha Coupe
Section: Zero-Proof Cocktails · matcha · blend · signature
Setup
Glass: Coupe glass 200 ml
Ingredients (as the source specifies)
- Aromatic almond infusion 50 ml
- Cold brew or espresso 60 ml
- Pistachio syrup 20 ml
- Vanilla syrup 20 ml
- Coconut cream 60 ml
- Matcha 4 g
- Ice
Further specification
Double warning: The highest in caffeine and the highest in energy in this section. Limited to one serving on the menu, with the caffeine dose stated explicitly.
No documented preparation procedure exists for this drink yet. The gap is stated rather than filled: someone will follow whatever is written here at a bar.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Aromatic botanical infusion (non-alcoholic) · 50 × 0.25 = 12.5 kcal
- Espresso · 60 × 0.03 = 1.8 kcal
- Standard flavoured syrup (60-65 °Bx) · 20 × 3.3 = 66 kcal
- Standard flavoured syrup (60-65 °Bx) · 20 × 3.3 = 66 kcal
- Coconut cream · 60 × 3.3 = 198 kcal
- Matcha powder · 4 × 3.2 = 12.8 kcal
- Ice · 0 kcal
Derived total: ≈ 360 kcal
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- Cold brew or espresso 60 ml
Allergens, as the source states them: `NUTS` `COCONUT`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20