Garnish:
Lemon zest twist
How to make:
1. Infuse gin with breakfast tea for 5 minutes and then strain to remove tea and prevent over infusion.
2. SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin (tea infused) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
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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 drink created in 2000 by Audrey Saunders at Bemelmans Bar at the Carlyle, New York City.
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