It's really starting to heat up in Southern California and this sophisticated drink is just the thing to help cool you down. You can call it a cocktail, you can call it iced tea (since June is National Iced Tea Month after all), but whatever you decide, bartender Matthew Biancaniello's refreshing and colorful concoction will certainly be a crowd pleaser!
Darjeeling-Infused Gin with Blackberries and Mint
Makes one cocktail
- 2 ounces darjeeling tea infused gin
- 3/4 ounce fresh lime juice
- 3/4 ounce wildflower honey syrup
- 5 blackberries
- Pinch of mint, or black Peruvian mint if available
- 1 ounce fresh blueberry juice
- 1 cup Sencha infused Saint Germain
- 1 cup of egg whites
- Fresh sea bean sprouts for garnish (optional)
For syrup: In a saucepan, simmer 3 parts honey with one part water. Allow to cool before using.
To infuse gin: Combine 4 ounces of gin for every teaspoon of darjeeling tea (or one teabag) in a sealable glass jar and shake. Allow to sit for two hours, away from direct sunlight. Strain liquid through cheesecloth.
For the foam: Combine 2 ounces of sencha tea in one bottle of Saint Germain for two hours. Add 1 cup of the infused Saint German with the egg whites in a CO2 canister and double charged with NO2.
For cocktail: Muddle lime juice, syrup, blackberries, mint, and blueberry juice. Add gin and ice. Shake and strain into a Collins glass with ice. Top with Saint Germain foam and sea bean sprouts.