1 Tbs. jasmine sugar syrup
3 mint leaves
5 seedless red grapes
2 oz. vodka
1 tsp. matcha (green tea powder)
Edible flowers, for garnish
To make jasmine syrup, dissolve one-part sugar in one part water in a pan. Add jasmine tea leaves to taste. Steep overnight, then strain.
Dip rim of martini glass in honey, then raw sugar. In a cocktail shaker, muddle mint and grapes with jasmine sugar syrup. Fill with ice, add vodka and matcha. Cover, shake well, and strain into a martini glass. Garnish with flowers.