Angie

Combine the gin, passionfruit syrup, lemon juice, and St-Germain in a shaker filled with ice. Shake vigorously to chill the mixture.

Strain the concoction into a Nick and Nora glass.

Garnish with a sprinkle of matcha powder and a dehydrated lime wheel.

To prepare the passionfruit syrup, blend equal quantities of passion fruit purée and superfine sugar in a pot, bringing the mixture to a boil. Allow it to cool, then strain. Store in the refrigerator for up to two weeks.