Audreys Earl Grey Marteani Food

EARL GREY MARTINI

Steps:

• Sprinkle the tea leaves over the gin in a small glass, and set aside to steep for 2 hours.
• Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate. Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside.
• Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed glasses to serve.

AUDREY'S EARL GREY MARTEANI

Steps:

• Instructions.
• Moisten the rim of a chilled martini glass with lemon juice and turn it upside down in a saucer of coarse sugar to rim the glass.
• Place the lemon juice, simple syrup, infused gin and egg white into a lidded glass or cocktail shaker, add a few cubes of ice and shake vigorously for ten to fifteen seconds.
• Strain into the prepared glass and garnish with the lemon twist.
• Green Tea-Infused Gin.
• One 750 ml bottle of Tanqueray gin (Feel free to substitute your own favorite gin.).
• 4 tablespoons loose Earl Grey tea leaves.
• Carefully measure the tea leaves and feed them through the neck of the gin bottle.
• Cap the bottle and shake to mix.
• Let the gin sit at room temperature for a minimum of two hours.
• Strain the gin to remove the tea leaves, thoroughly rinse the bottle to remove the tea debris and pour the infused gin back into the bottle.
• The infusion will last indefinitely if kept refrigerated.
• Note: If you are squeamish about consuming raw egg whites, eliminate them from the recipe. They add a nice visual touch, but they do not affect the flavor of the cocktail.

EARL GREY MARTINI

Steps:

• Put the Earl Grey tea in a large jug. Pour the gin over and stir with a long-handled spoon for about 45 secs.
• Strain the gin through a tea strainer over a funnel back into the bottle. You'll see small particles of leaf still suspended in the gin. Rinse out the jug and, using a coffee filter or some muslin inside the funnel, strain the gin a second time to remove all the particles. In this way, the gin will be stable and the flavour won't change - it'll be good for months and months until the final sip.
• To serve, shake or stir over ice - I like how the flavours change as the drink dilutes.