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 ounces Earl Grey tea-infused Tanqueray gin*
- 3/4 ounce lemon juice, freshly squeezed
- 1 ounce simple syrup
- 1 egg white
- Garnish: sugar rim
- Garnish: lemon twist
Use sugar to half-rim a coupe glass and set aside.
Add all ingredients into a shaker without ice and dry-shake vigorously (at least 10 seconds).
Add ice and shake again until well-chilled.
Strain into the 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.