Last week the team from Bellocq shared a delicious recipe for an Iced Majorelle Mint with Muddled Ginger drink. We made it over the weekend and it was a bona fide hit, so I’m thrilled to share a second recipe from them today for a White Nixon Margarita. I love a cold margarita in the summer and this one uses delicious White Nixon tea from Bellocq, Ruby Red grapefruit juice and a healthy dash of lime juice. I can’t wait to try it this weekend when it’s time to close up my laptop and sink into the weekend. Thanks so much to the team at Bellocq for sharing these delicious (and gorgeous) recipes with us! xo, grace
About Bellocq: Bellocq is a Brooklyn based tea company, specializing in extraordinary full-leaf teas and small-batch artisan crafted, organic tea blends and exquisite tea accessories. Created for the sophisticated, modern customer looking to indulge in the sensuous side of life’s daily rituals, Bellocq’s products are the definition of everyday luxury.
*You can visit Bellocq this weekend at their Greenpoint Tea Atelier, Smorgasburg and NY Now (Booth #3958)*
Recipe, styling and photo by Bellocq
If you have time, steeping the tea leaves in tequila for at least 6 hours.
2 cups filtered or spring water
4 teaspoons Bellocq White Nixon tea leaves
2 cups freshly squeezed Ruby Red grapefruit juice
1/3-1/2 cup freshly squeezed lime juice, plus more for rim
1 1/2 cups Tequila Silver
1/2 cup Cointreau
1/4 cup honey, or to taste
Flaky salt, for rim
Thin wedge of grapefruit and a sprig of lavender
1. Prepare the iced tea: Bring water to a boil over high heat, remove from heat and set aside to cool slightly, until water reads 180º, about 5 minutes. Pour over tea leaves and steep, covered, 6 minutes. Strain tea and set aside for about an hour, until tea reaches room temperature (this method will help to keep the chilled tea from becoming cloudy). Refrigerate until cold.
2. Prepare the cocktail: In a large pitcher combine tea, juices, tequila, triple sec and honey. Stir well to combine. Dip the rim of each glass into a shallow dish of lime juice, then dip rim into a shallow layer of salt. Serve in tall glasses filled with ice and garnish the grapefruit and lavender.