Green Honey Liqueur Recipe

This green honey liqueur recipe is refreshing over ice, garnished with a wedge of lime.

From "Homemade Liqueurs and Infused Spirits"
July 2014

  • Green honey liqueur is soothing served warm, as you would sake.
    Photo by Leigh Beisch
  • Get innovative flavor combinations and homemade versions of popular liqueurs in “Homemade Liqueurs and Infused Spirits” by Andrew Schloss.
    Cover courtesy Storey Publishing

Yield: About 1 quart

Liqueurs are the fastest, easiest, most versatile of libations to make at home. With some simple kitchen equipment and Andrew Schloss’ 159 unique recipes in Homemade Liqueurs and Infused Spirits (Storey Publishing, 2013), it’s fun, easy and safe to enjoy your own liqueurs. The following recipe for Green Honey Liqueur was taken from chapter 2, "The Recipes."

You can purchase this book from the Mother Earth Living store: Homemade Liqueurs and Infused Spirits.

Matcha, finely milled high-quality green tea powder, is the centerpiece of the Japanese tea ceremony. The method for powdering steamed dried tea leaves was developed in Song Dynasty China (960 to 1279). The practice of whipping matcha in hot water became popular, and consumption of such tea was codified into ritual by Zen Buddhists.

In modern times, matcha has become popular as a flavoring/coloring agent for mochi and soba noodles, green tea ice cream, and candies. It is prized for its antioxidant prowess. And what a color! Green Honey liqueur is vibrant apple green, with a light grassy perfume.

Green Honey Liqueur Recipe


• 1 fifth (750 ml/3 1/4 cups) vodka (80–100 proof)
• 8 green tea bags
• 1/4 cup matcha powder
• Grated zest of 3 limes
• 3/4 cup mild honey, like clover or orange blossom


1. Combine the vodka, tea bags, matcha, lime zest, and honey in a half-gallon jar. Stir to moisten everything.

2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of green tea, 3 to 5 days.

3. Strain the mixture with a fine-mesh strainer. Do not push on the solids to extract more liquid.

4. Seal and store in a cool, dark cabinet. Use within 1 year.

More Recipes from Homemade Liqueurs and Infused Spirits

Raspberry Rose Liqueur Recipe
Sweet-Pepper Surprise Liqueur Recipe

Excerpted from Homemade Liqueurs and Infused Spirits by Andrew Schloss, photography by Leigh Beisch, used with permission from Storey Publishing, 2013. Buy this book from our store: Homemade Liqueurs and Infused Spirits.

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