Cream of Earl Grey Gin Martini
Here’s an easy to make cocktail that always gets rave reviews, especially from the many lovers of Cream of Earl Grey tea. Created by a bartender at Bemelman’s Bar at New York’s Carlyle Hotel, it’s slightly non-trad and refreshing with just the right proportions of Cream of Earl Grey tea and gin to delight the palate.
1 ½ ounces Cream of Earl Grey Infused Gin (see below)
1-ounce fresh squeezed lemon juice
1-ounce simple syrup (see below)
1 egg white
2 – 3 drops peach bitters (optional)
Handful of ice
Lemon peel to garnish
Combine all ingredients except ice into a cocktail shaker and give it a good 10-second “dry” shake. Add ice to shaker and give it another 10-second shake. Pour into chilled glasses and add a lemon twist. Option: rim chilled glasses with sugar. You’re welcome!
Cream of Earl Grey Gin Infusion: to make enough infused gin for four drinks, pour 1 cup gin into jar or glass container, and add four Cream of Earl Grey pyramid tea bags or four teaspoons of loose-leaf tea. Let infuse for a few hours, squeeze and discard tea bags or strain out the leaves. You can make a ton of this at a time, as the Infusion will last forever refrigerated.
Simple Syrup: add equal amounts of water and sugar to saucepan and bring to boil, stirring until sugar has dissolved. Allow to cool. Simple syrup is a staple of many cocktails.