Robin Kaufman, bartender at Toronto Temperance Society, shares his tricks for mixing great tea tipples.
1 1/2 ounces Earl-Grey-infused gin
1 ounce simple syrup (50:50 sugar to water)
3/4 ounce fresh squeezed lemon juice
1 egg white
Shake ingredients in a martini shaker. Then shake with ice. Double strain into coupe glass.