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In a shaker with ice, combine the whisky and white cacao liqueur and stir until chilled.
Strain into a rocks glass filled with ice.
Using a saucepan or electric kettle, bring the coconut water to a boil, then turn off the heat.
In a bowl, whisk the matcha with coconut water just off the boil.
Add the matcha mixture to the rocks glass and stir.
Garnish with a fresh leaf of shiso or kinome.