MarTEAni

3 oz
2 oz
1.5 oz
1

Earl Grey tea-infused gin
simple syrup (1:1)
lemon juice (1/2 lemon)
egg white (from a large egg)

• Earl Grey gin:  Add 1/4 cup of loose leaf earl grey to one 750ml bottle of gin (Tanqueray is best).  Shake it a bit and let it sit at room temp for 2 hours and then strain out the tea.  I did this with tea cut out of tea bags but bagged tea is a finer chop than typical loose leaf.  If doing it this way, maybe 4 to 6 bags would be equivalent, even though that's less than 1/4 cup.

• Shake everything with ice for a good 10 to 15 seconds and strain into a chilled glass or serve on ice.  Be sure to get a fair amount of the foam into the glass.
• Yield:  2 serving (you can make 2x in a shaker.  For 1.5x to 2x use 2 egg whites)
• Note:  If raw whites scare you then leave them out but the drink won't be the same.  Pasteurized egg whites impart a bad smell/taste.
• Note:  You must shake the egg whites to order.  For a large batch, pre-mix the 1st three and then shake 6.5 oz + 1 egg white.
• Source:  Modified from Audrey Saunders of The Pegu Club in NY (original would use 1 egg white per serving)

Category:  Drink                                                                                                                                               Modified 1/1/15