For the cocktail:

1. Combine ingredients in shaking tin. Shake without ice for 12 seconds to disperse the egg white and whip it into foam.
2. Open the shaker, than add ice to shake again for another 12 seconds. Double strain into a coup through a fine mesh strainer to remove all the ice particles.
3. Grate the cinnamon stick onto one side of the glass for garnish. Enjoy!

For the matcha syrup:

1. Combine the matcha powder with the hot water first in order to break up any clumps that may occur.
2. While water is still warm, add the sugar. Store for up to one month.

For the toasted oat Grey Goose:

1. Toast the oats in a pan until aromatic and a little brown. Once done, add the oats into a container with the vodka.
2. Let the toasted oats sit in the vodka for at least 8 hours, or overnight. 24 hours for best results.