Add <quantity>40<unit>ml</unit></quantity> of simple syrup and <quantity>¼<unit>tsp</unit></quantity> of vanilla extract to a cup

Mix until homogeneous

Add <quantity>60<unit>ml</unit></quantity> of rye whiskey and <quantity>60<unit>ml</unit></quantity> of aged rum to a blender

Transfer the vanilla syrup to the blender and add <quantity>30<unit>ml</unit></quantity> of citric acid solution

Add <quantity>40<unit>g</unit></quantity> of coconut yogurt and <quantity>3<unit>g</unit></quantity> of matcha powder

Blend on maximum speed until homogeneous and transfer to another container

Place in the refrigerator for 1h until it curdles

Strain the liquid through a coffee dripper lined with a coffee filter

Once the drops are not cloudy anymore, start filtering into another container. Filter the first drops again. Let it sit for 1h until all the liquid is clarified and filtered

Transfer the liquid to a storing container. The clarified matcha cocktail base is ready

Add <quantity>100<unit>ml</unit></quantity> of the clarified matcha cocktail base and <quantity>2<unit>dashes</unit></quantity> of saline solution to a cocktail shaker

Fill it with ice cubes and stir until thoroughly chilled

Strain the cocktail into an old fashioned glass with <quantity>1</quantity> clear ice

Finely grate some tonka bean to taste. The matcha fashioned is ready

Cheers!