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.
From other users
- Outrageously good
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2 Comments
Added egg white, instructions
Submitted by Dan on
Added egg white, instructions for making infusion, references, and history.
I weighed 4 T at 17 g, using
Submitted by Kent Wang 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.