Take a chilled coupe glass, half-rim it with sugar and set aside.

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

Add ice and shake again.

Strain into prepared coupe.

Garnish with a lemon twist.

*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.