Recipe: Darjeeling-Infused Gin with Blackberries and Mint


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)

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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.

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