Has anyone tried The Earl Grey marTEAni by Audrey Saunders?
I am excited about the raw egg white which creates a fizz.
The recipe is as follows:
3/4 ounce fresh lemon juice
1 ounce simple syrup (1:1 sugar-to-water ratio)
1 1/2 ounce Earl Grey tea–infused Tanqueray gin (see recipe below)
1 egg white
Garnish: lemon twist
Measure all the ingredients into a mixing glass. Add ice, and shake hard to a 10-second count. Strain into a chilled martini glass, 1/2 rimmed with sugar, and garnish with a lemon twist.
Earl Grey Tea–Infused Tanqueray Gin
1 750 ml bottle of Tanqueray gin (for its flavor and high proof)
4 tablespoons loose, Earl Grey tea
Measure tea into bottle. Cap and shake, and let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle. Will store indefinitely refrigerated.