Earl Grey MarTEAni

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.
Like/dislike
Format
From other users
  • Outrageously good — ☆☆☆☆☆
Similar cocktails
  • Gin Sour — Gin, Bitters, Egg white, Simple syrup, Lime juice
  • Pear Pink Lady — Gin, Pear eau de vie, Egg white, Grenadine, Lemon juice
  • Awakening — Gin, Licor 43, Honey syrup, Lemon juice, Lime juice
  • Le Marseille Fruits Fizz — Gin, Elderflower liqueur, Orange bitters, Egg white, Lemon juice, Simple syrup, Fruit, Club soda
  • Brave Benbow — Gin, Old Tom Gin, Campari, Lime cordial, Kaffir lime leaf
  • Fig Bee's Knees — Gin, Bitters, Honey syrup, Lime juice
  • Rocketry — Gin, Kirschwasser, Crème de Violette, Lemon juice, Simple syrup, Lemon peel
  • Just Let Me Sleep Here for a Few More Days — Gin, Allspice Dram, Sugar, Lime juice
  • Positively 12th Street — Gin, Sweet vermouth, Damson gin liqueur, Cassis, Lemon juice, Simple syrup, Lemon peel
  • Jacqueline — Gin, Crème Yvette, Egg white, Lemon juice, Syrup of roses, Cucumber

2 Comments

I weighed 4 T at 17 g, using

Submitted by on

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.