Earl Grey Mar

Pro tips

• Use fresh loose-leaf Earl Grey tea, not stale or previously brewed leaves, to maximize bergamot flavor extraction into the gin.
• Strain thoroughly through fine mesh after the 2-hour infusion to remove all tea particles for a clear, polished drink.
• Dry-shake the egg white with other ingredients first (without ice) for 10–15 seconds to build foam before adding ice and shaking again.
• Chill the coupe or cocktail glass beforehand; the egg white foam breaks down faster in warm glassware.

Substitutions

• Loose-leaf Earl Grey tea → other bergamot or black tea infusions (note: flavor intensity may vary)
• Fresh lemon juice → fresh lime juice (note: shifts flavor profile to more tropical, less floral)
• Egg white → aquafaba or 1/2 oz heavy cream (note: texture differs; aquafaba creates similar foam, cream adds richness)

Storage & make-ahead

Infused Earl Grey gin keeps in a sealed bottle for up to 2 weeks; make cocktails fresh to order for best foam quality.

Equipment

cocktail shaker · fine mesh strainer · jigger or measuring spoon

How long does Earl Grey gin infusion take?

Shake 1 tablespoon loose-leaf Earl Grey tea with 8 oz gin in a jar and let stand for 2 hours, then stir and strain.

Can I make Earl Grey Mar without egg white?

Yes, omit the egg white for a thinner texture, though the egg white creates the signature silky mouthfeel and foam top.

What type of Earl Grey tea works best?

Use loose-leaf Earl Grey for better infusion; loose leaves release bergamot oil more effectively than tea bags over 2 hours.

Can I prepare the infused gin in advance?

Yes, strain the infused gin after 2 hours and store in a bottle for up to 2 weeks for multiple cocktails.

What is the purpose of sugaring the glass rim?

Superfine sugar on a lemon-wedged rim adds sweetness and texture that complements the floral tea and tart lemon juice.