Serve in
Martini glassGarnish:
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 | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Pasteurised egg white |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
Comment:
A fantastic and very English drink created by a New Yorker. The gin botanicals combine wonderfully with the flavours and tannins of the tea.
About:
Adapted from a drink created in 2000 by Audrey Saunders at Bemelmans Bar at the Carlyle, New York City.
