Fill highball glass with ice. Add all ingredients into cocktail shaker and shake until chilled. Strain into highball glass and garnish with lemon wheel.
Audrey Sander's infused Earl Grey gin (from http://nymag.com/nightlife/articles/04/cocktails/galleries/audrey/): Ingredients: 750 ml Tanqueray, 4 tbsp loose Earl Grey tea. Directions: Add tea to bottle, cap, and shake. Let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl.