Drinks: Bellocq’s Iced Majorelle Mint with Muddled Ginger

by Grace Bonney

Here at D*S, we are fairly obsessed with our neighbors, Bellocq. From our first studio tour to our radio interview, we’ve been smitten with their absolutely pitch perfect take on tea and tea culture. In addition to straight-forward tea drinks, the Bellocq team has been kind enough to share drink recipes with us before and today we’re thrilled to have a new one- perfect for summer- just in time for the holiday. Today’s recipe is a wonderfully potent combination of green tea, mint and fresh ginger. It’s not only refreshing but full of anti-inflammatory properties as well- just what you need for the intense heat of the season. Thanks so much to Heidi, Michael and Scott for sharing this with us- and stay tuned for another recipe from the Bellocq team next week! 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.

Recipe, styling and photo by Bellocq

Iced Majorelle Mint with Muddled Ginger

Makes 1

8 ounces filtered or spring water

2 teaspoons Bellocq Majorelle Mint tea

1/2 inch-piece fresh ginger, peeled and finely chopped

a modest handful of fresh mint, torn, plus springs for garnish

1-2 teaspoons superfine sugar

1. Bring the water to a boil over high heat, remove from heat; set aside for 5 minutes until temperature falls to 185ºF. Add tea and steep, covered, for 6-7 minutes. Strain tea leaves 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. Put sugar, ginger and mint in the bottom of a tall glass. Muddle (with a muddler or the handle end of a wooden spoon), until well combined and fragrant. Fill glass with ice and tea, stir to combine. Garnish with generous sprigs of mint.

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