Earl Grey No. 2
A gentle, bergamot-scented gin cocktail with freshly squeezed lemon and honey syrup and a silky finish.
Ingredients
- Gin, botanical gin, infused with Earl Grey60 ml
- Lemon juice, freshly squeezed20 ml
- Honey syrup (3 parts Honey, 1 part Water)15 ml
- Tea, Earl Grey1 bag
- Sparkling wine, dry, to top (optional)top up
- Lemon, to garnish (optional)1 twist
- Egg white, for foam (optional)15 ml
Method
- Infuse the gin with the Earl Grey tea for 3–5 minutes (up to 15 for a stronger flavour), then strain out the tea.
- Add the tea-infused gin, lemon juice and honey syrup to a shaker.
- If using egg white, add it and dry-shake without ice for about 15 seconds to build the foam.
- Add ice and shake hard for another 15 seconds.
- Double-strain into a cold coupe.
- If you like, top with a splash of dry sparkling wine for a nod to the French 75.
- Garnish with a lemon twist.
About this drink
Earl Grey No. 2 is a modern tea classic, building on the idea of letting a spirit draw flavour from loose tea, a technique popularised by bartenders such as Audrey Saunders with her famous Earl Grey MarTEAni. The bergamot in the tea finds natural partners in the gin's botanicals and the lemon's acidity, while honey rounds everything off softly. Top the drink with sparkling wine and you get a discreet nod to the French 75, with the tea's fragrance as an extra layer.
Questions and answers
How long should the gin infuse with the Earl Grey tea?
Three to five minutes gives a light hint of tea, while up to fifteen gives a pronounced, bergamot-heavy infusion. The longer, the stronger, but do not leave it too long, as the tannins can make the gin bitter.
Can you leave out the egg white in Earl Grey No. 2?
The foam is optional here. Without it the drink becomes a clean, clear sour rather than one with a soft foamy top; the flavour stays the same, only the texture changes.
