This drink by bartending pro Pamela Wiznitzer combines tea with cachaça.
- 2 ounces Leblon cachaça
- 1/2 ounce Giffard vanille de Madagascar liqueur
- 3/4 ounce lime juice, freshly squeezed
- 3/4 ounce Earl Grey tea syrup (1 part sugar, 1 part brewed Earl Grey tea)
- 3/4 ounce heavy cream
- 1 egg white
- Fever Tree club soda, chilled, to top
Add all the ingredients except the club soda to a shaker and vigorously dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a highball glass filled with fresh ice.
Top with club soda.