Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Discover all the ways you can make a difference.
Support Icon
The Leadership, Advancement, Membership and Special Events teams are here to help.

Recipe: Darjeeling-Infused Gin with Blackberries and Mint

Support Provided By

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)

To Prepare

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.

Support Provided By
Read More
A group of volunteers at No Us Without U stand for a group photo along a curb in Los Angeles. Some of the volunteers are sitting on plastic produce crates while others stand behind them with their arms crossed or at their side. Behind the group of volunteers is a collapsable outdoor tent where there are stacks of plastic produce crates and a plastic table for distributing food. Parked along the curb is a small moving truck with graffiti on the back.

13 Restaurants and Organizations Changing the Food Industry for the Better

Here are 13 restaurants and organizations who are putting equity on the plate in the restaurant industry. From worker-owned models of ownership to food distribution, these restaurants and organizations are bringing their visions of care and ethical practices to life.
An Asian American man with a baseball cap and a woman in red and a cap order food from a food stall at Avenue 26 night market in Lincoln Heights.

How You Can Support L.A.'s Street Vendors Right Now

Street vendors are an essential part of Los Angeles street culture and commerce. They also provide an essential source of livelihood and support the local economy. Here are four easy ways to support them right now.
Fruit juices in jugs are lined up on a table in front of a food truck. A man in a black t-shirt uses a ladle to scoop juice into a small sample cup for a customer.

After Breakup of Avenue 26 Night Market, Vendors Rebuild Around the City

Avenue 26 Night Market's immense popularity in the pandemic became its downfall. More than half a year after its fateful shutdown, vendors share what has become of their burgeoning businesses while navigating city politics and a pandemic.