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A Spontaneous Libation for your Consideration

Earl Grey MarTEAni

Posted by Kent Wang. Created by Audrey Saunders, Pegu Club, New York, NY.
1 1⁄2 oz Gin (Earl Grey-infused)
1 oz Simple syrup
3⁄4 oz Lemon juice
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Shake hard 10 seconds, strain, straight up, cocktail glass half-rimmed with sugar, garnish

Notes

Infuse 750ml Tanqueray gin with 4 T (17 g) loose Earl Grey tea for 2 hours, fine sieve or filter, refrigerate.

History

This cocktail garnered attention when the New York officials cited Pegu Club for serving raw egg without notice, despite notice on the cocktail menu.

Curator rating
5 stars
Average rating
5 stars
(14 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

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Recent Discussion

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