Glass: Coupe, sugared rim
Garnish: Lemon peel
Infuse earl grey tea into some london dry gin. Twinings loose leaf and Tanqueray gin. 4 tablespoons of tea to a 750ml. bottle. Shake it up and wait two hours. After that strain and filter it to get as much of the tea particulate out as possible and keep the infused gin indefinitely. Put ingredients in a shaker, dry shake for egg white, than again with ice.