1 oz Speyside Scotch, Aberlour 12
1 oz Islay Scotch, Bowmore 12
3⁄4 oz Lemon juice
1⁄2 oz Tangerine juice
1⁄2 oz Earl Grey Tea Syrup (Earl Grey Creme Tea)
1⁄2 oz Bigallet China-China
1⁄2 oz Egg white
1 twst Orange peel

Dry shake, wet shake, strain into an old fashioned glass on the rocks. Garnish with an orange peel.


For the Earl Grey Creme Tea Syrup, bring one cup of water to a boil, turn off heat and let sit for 30-60 seconds to bring temperature down to just below boiling, add 4 tablespoons of loose leaf Earl Grey Creme tea, let steep for 5 minutes, strain tea, add one cup sugar, stir to dissolve. Let cool for an hour and bottle. Optionally add a teaspoon of high proof vodka to help preserve the syrup.

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