Method One – Infused Gin

Add 4 tbsp of Earl Grey tea leaves into a 750 ml bottle of First Love gin, cap and shake. Let sit at room temperature for at least two hours. Strain the infused gin through a coffee filter into a separate container. Rinse out bottle to remove loose tea, and pour gin back into clean bottle. Can be store indefinitely if refrigerated.

Method Two – Earl Grey Syrup

Add 4 tbsp (4 teabags) of Earl Grey tea per one cup of sugar, and one cup of water. Add sugar and water to small saucepan over medium heat. Stir until sugar is dissolved. Let cool, then pour into a glass jar and seal tightly with a lid. Keeps for about a month if refrigerated.

Process

1. Chill coupe glass

2. Measure and pour all ingredients in shaker

3. Reverse Dry Shake – shake with ice then remove ice and dry shake before straining and pouring into glass for pillow foam effect

4. Garnish with a pinch of lavender buds