Garnish:
Lemon zest twist
How to make:
1. Infuse gin with black tea (preferably Earl Grey). Rather than infuse a whole bottle, you can instead, pour just 120ml (4oz) dry gin (enough for two cocktails) into a small glass with one Earl Grey tea bag for five minutes at room temperature to achieve the desired flavour extraction. Longer and tannins can be overly dominant.
2. DRY SHAKE all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.
2 fl oz | Hayman's London Dry Gin (tea infused) |
3/4 fl oz | Lemon juice (freshly squeezed) |
1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
A fantastic and very English drink created by a New Yorker. The gin botanicals combine wonderfully with the flavours and tannins of the tea.
History:
Adapted from a recipe created in 2000 by Audrey Saunders at Bemelmans Bar at the Carlyle, New York City.
Nutrition:
One serving of Earl Grey MarTEAni contains 192 calories.
Alcohol content:
- 1.4 standard drinks
- 17.72% alc./vol. (35.44° proof)
- 19.9 grams of pure alcohol
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