Slide into the languorous joys of summer with Belle de Jour, our lighthearted White Nixon ice tea cocktail. Bonny and lush, Belle de Jour pleasingly invites the chorus of white peony, grapefruit and French lavender from our White Nixon blend to generous tosses of iced vodka, citrus, and ginger liquor. It's as easy and refreshing as dipping your hand into the cool surfaces of an artesian pool. Ideally made by the pitcher, perfect served by the host. Sounds of splashes and poolside laughter optional.


Belle de Jour

A bright and refreshing cocktail of white tea, lavender and grapefruit garnished with thick strips of sugared grapefruit peel and served over ice.
Makes two 5-ounces cocktails (may be scaled up infinitely) 

3 ounces Bellocq ‘White Nixon’ iced tea, chilled
3 ounces freshly squeezed red ruby grapefruit juice
2 ounces vodka, iced
2 ounces Canton Ginger Liquor
Sugared Grapefruit Peel (recipe follows)

1. Put ice in serving glasses. Stir together tea, juice, vodka, and ginger liquor in a serving vessel or cocktail shaker. Serve in a highball on the rocks.

Sugared Grapefruit Peel 

2 grapefruits
3 cups water
2 cups sugar
1 tablespoon corn syrup
2 tablespoons grapefruit juice
Fine sanding sugar, for rolling peel

1. Using a vegetable peeler, slice long strips of peel from the grapefruit. Put peels in a medium saucepan and cover with water. Bring to a boil over high heat; remove from heat and strain.
2. Bring water, sugar, syrup and juice to a simmer over medium-high heat, stirring constantly until sugar has dissolved. Add peel and gently simmer over medium-low heat until softened, about 1 hour. Let cool in syrup.
3. Arrange peels on a cooling rack set over a sided sheet pan lined with parchment and let dry for about 30 minutes. Gently roll or press peels into sanding sugar and return to rack to dry further.

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