Riff on the classic Sherry Cobbler with Japanese accents from Karen Fu (then of NoMad, currently Donna in Brooklyn) The maltiness of the genever and the hint of apricot liqueur really complement the stone fruit notes from the Japanese malt and green tea notes in the syrup, while the cucumber and matcha powder give an herbal aroma. Excellent 1 oz Genever Gin (Bols is easiest to find and works well in most cocktails calling for this style) .75 oz Japanese Single Malt Whisky .75 oz Fresh Lemon Juice .75 oz Green Tea Syrup (Genmaicha, Jasmine Pearl, etc) .25 oz Apricot Liqueur (Giffard or Rothman & Winter) 1 dash orange bitters (I like to mix equal parts Regan's Orange and Angostura Orange, but either work) Shake with 1-2 ice cubes, strain into glass lined with cucumber slice (lengthwise) and filled with crushed ice. Top with about 1/2 barspoon of matcha powder