“With the opening of Pegu [Club],” explains Dale DeGroff, “Audrey’s singular mission was to get people used to drinking gin again.” Like the use of orange marmalade in the Breakfast Martini or pomegranate syrup in the Juniperotivo, Audrey Saunders introduced the unexpected element of tea by way of Earl Grey-infused gin in her classic sour, helping pave the way for the gin Martini’s return.
- 3/4 ounce lemon juice
- 1 ounce simple syrup
- 1 1/2 ounce Earl Grey tea-infused gin (see Editor's Note)
- 1 egg white
Garnish: lemon twist
- Measure all the ingredients into a mixing glass.
- Add ice and shake hard to a ten-second count. Strain into a chilled Martini glass, 1/2 rimmed with sugar.
- Garnish with a lemon twist.
Earl Grey Tea–Infused Gin
1 750 ml bottle of gin, preferably Tanqueray (for its flavor and high proof)
4 tablespoons loose Earl Grey tea
Measure tea into bottle. Cap and shake, and let sit at room temperature for two hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle. Will store indefinitely refrigerated.
The Punch A-Z
(n.) Before the single-serve cocktail became popular, mixed drinks were made in large-format style, called punch, and served in bowls. Classic examples of the category contain a variation on five ingredients: spirits, sugar, water, spice and citrus. Some speculate that punch originated with expats in India as a way to mask the flavor of inferior […]More A-Z →