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This original twist on the Gin Sour comes by way of one of the pioneers of the modern cocktail movement, Audrey Saunders of New York City’s Pegu Club.

  • 1 1/2 oz Earl Grey–tea-infused Tanqueray gin *
  • 3/4 oz Fresh lemon juice
  • 1 oz Simple syrup
  • 1 Egg white
  • Garnish: Sugar rim
  • Garnish: Lemon twist
  1. Take a chilled coupe glass, half-rim it with sugar and set aside.

  2. Pour all ingredients into a shaker without ice and dry-shake vigorously (at least 10 seconds).

  3. Add ice and shake again.

  4. Strain into prepared coupe.

  5. Garnish with a lemon twist.

  6. *Earl Grey tea-infused Tanqueray gin: Add 4 tbsp Earl Grey tea leaves into a 750 mL bottle of Tanqueray gin (or other high-proof dry gin), cap and shake. Let sit at room temperature for at least 2 hours. Strain the infused gin through a coffee filter into a separate container. Rinse out bottle to remove loose tea, and pour gin back into clean bottle. Can be stored indefinitely if refrigerated.

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