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
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.