3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White
Shake once without ice and once with. Garnish with a lemon twist.
To make the tea-flavored gin, about 4 tablespoons of Earl Grey should be infused in a 750 mL bottle of gin for 2 hours before straining (if the infusion goes longer, the gin will extract bitter flavors in addition to the black tea and bergamot flavors). In essence, the drink is a standard gin sour with some bonus tea flavors on the swallow which help to dry out the sweetness. The egg white donated a gorgeous foam and a delightfully thick mouthfeel to the drink which I can safely say made this drink quite exquisite.