1 1⁄2 oz Gin (Earl Grey-infused)
3⁄4 oz Lemon juice
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.

Cocktail summary
Created by
Audrey Saunders, Pegu Club, New York, NY
Year
2010
Is an
authentic recipe
Curator
5 stars
Average
5 stars
(13 ratings)
YieldsDrink
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  • Outrageously good — ★★★★★
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Comments
Dan commented on 11/19/2010:

Added egg white, instructions for making infusion, references, and history.


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.