Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Brew
Citrus & Sweetener
Herb & Finish
Method
Base Brew
Steep maté
Bring 250 ml water to just below boiling (about 85–90°C). Place 2 tablespoons loose maté in a heatproof vessel or teapot. Pour hot water over the maté, cover, and steep for 3 minutes for a mild brew (4–5 minutes if you prefer stronger). Strain the leaves and discard solids. Let the brewed maté cool to room temperature (about 15–20 minutes) or speed this by placing the vessel in an ice bath for 5–7 minutes.
Chill with ice
Once the maté is cooled to room temperature, pour it into a cocktail shaker or large mixing glass containing 2 cups of ice. This will quickly chill and slightly dilute the brew to the proper strength.
Citrus & Sweetener
Prepare orange components
While the maté is cooling, squeeze fresh orange to yield 1/2 cup (about the juice of one medium orange). Finely grate 1 teaspoon orange zest from the same orange. If using simple syrup/honey syrup, measure 2 tablespoons.
Combine and adjust sweetness
Pour the 1/2 cup orange juice and 2 tablespoons simple syrup into the chilled maté and ice. Add the orange zest. Taste and adjust sweetness: add up to 1 tablespoon more syrup if you prefer sweeter, or a squeeze more orange for brightness.
Herb & Finish
Muddle mint lightly
Take about 10 of the mint leaves and clap them between your hands to release oils, then gently muddle in the shaker with a wooden muddler or the back of a spoon just 3–4 times. Avoid over-muddling to prevent bitterness from leaf stems.
Shake and strain
Secure the shaker lid and shake vigorously for 8–10 seconds to combine, chill, and integrate flavors. Double-strain the mixture into a tall glass filled with fresh ice to remove mint fragments and any maté solids.
Top and garnish
If desired, top the drink with 120 ml club soda or sparkling water for effervescence (optional). Garnish with 2 thin orange wheels on the rim and 2 whole mint sprigs placed upright. Optionally bruise one mint sprig and float it on top for aroma.