Earl Grey MarTEAni

1 12 oz Gin (Earl Grey-infused)
1 oz Simple syrup
34 oz Lemon juice
1   Egg white
1 twst Lemon peel (as garnish)
Shake hard 10 seconds, strain, straight up, cocktail glass half-rimmed with sugar, garnish
Infuse 750ml Tanqueray gin with 4 T (17 g) loose Earl Grey tea for 2 hours, fine sieve or filter, refrigerate.
This cocktail garnered attention when the New York officials cited Pegu Club for serving raw egg without notice, despite notice on the cocktail menu.
From other users
  • Outrageously good — ☆☆☆☆☆
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I weighed 4 T at 17 g, using

I weighed 4 T at 17 g, using Earl Grey from Camellia's Tea Shop in London.

Curious that Saunders's original instructions don't involve dry shaking the egg white, but that's probably a good idea.