Tea flip

Ingredients:

Infused gin

• 2 tbsp. gin
• 2 tablespoons loose leaf Earl Grey tea

Flip

• 2 tsp dry egg white
• 2 tablespoons of warm water
• 20 ml freshly squeezed lemon juice
• 30 ml simple sugar syrup, see recipe below
• 3/4 tsp maraschino syrup
• 1 twist of lemon zest

Simple sugar syrup

• 1 cup of sugar
• 1 cup of water

Preparation:

1. Infused gin:
   
   Combine gin and Earl Grey tea in a non-reactive container; stir. Cover and let steep for 1 hour. Strain without pressing on the tea leaves. The infused gin can be stored tightly sealed for up to 3 weeks.
2. In a small bowl, stir together the dry egg white and warm water until foamy. Fill a shaker two-thirds full with ice and add 45 ml of infused gin, lemon juice, simple syrup, and the egg white mixture. Cover and shake vigorously until thoroughly combined and chilled, about 30 seconds.
3. The cocktail will be ready by the time the shaker fogs up. Pour maraschino syrup into the bottom of a martini glass. Strain the cocktail into the glass, making sure it's on top of the syrup. Add a twist of lemon zest. Drink.
4. Simple sugar syrup:
   
   Combine sugar and water in a small saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves. Alternatively, heat in the microwave. Cool the syrup to room temperature and store in an airtight container in the refrigerator for up to 1 month.
   Exit: 2 tbsp.