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Earl Grey MarTEAni

Earl Grey–infused gin shaken with syrup, lemon and egg white — Audrey Saunders’s tea sour in a coupe. Lemon twist; optional sugar half-rim.

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Ingredients

• Gin — 45 ml
• Simple syrup — 30 ml
• Lemon juice — 22 ml
• Egg white — 15 ml
• Lemon peel

Preparation

1. Infuse gin with Earl Grey tea; chill before service.
2. Dry shake Earl Grey–infused gin, simple syrup, lemon juice and egg white.
3. Add ice and shake hard until well chilled.
4. Strain into a chilled Cocktail glass (optional sugar half-rim).
5. Garnish with a lemon zest twist.

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