the earl grey marteani

With thanks to Alan Fleming - this is definitely one to try at Summer Camp!

First, prep the Earl Grey Gin Infusion:

1/4 cup loose Earl Grey tea leaves
1 liter Tanqueray gin

Add tea leaves to the bottle of gin.

Replace cap and shake well. Allow the tea to steep in the gin for 2 hours; strain gently to remove the tea leaves. Do not press the tea leaves to extract excess gin -- this can make the infusion bitter.

Now, prep the optional Lemon Zest Sugar garnish if you like (it's a nice touch, so do it if you can):

1 lemon
1/2 cup granulated sugar

Finely grate the zest of the whole lemon, being careful not to include any of the white inner pith. Add sugar and mix well. Keeps at least a week in the refrigerator.

Now ... to the DRINK!

1-1/2 ounces Earl Gray Gin Infusion (see recipe)
3/4 ounce fresh lemon juice
1 ounce simple syrup (1 cup water, 1-1/4 cups sugar, dissolved)
1 egg white
1 lemon twist, for garnish
Lemon Zest Sugar, for garnish (see recipe)

INSTRUCTIONS:
Fill a cocktail shaker two-thirds full of ice and add the gin infusion, lemon juice, simple syrup and egg white. Shake for approximately 15 seconds. Strain into a chilled cocktail glass rimmed with the Lemon Zest Sugar. Add the twist.

Now .. ENJOY! This drink is insanely good.