2 oz. Bombay Sapphire Gin
1 oz. Earl Grey Tea Infused Simple Syrup
1 oz. Fresh lemon
1 oz. Egg white
¾ oz. Fresh lemon juice
½ Rock Candy
2 Dashes orange bitters
Topped with a
Bitter Orange Espuma
- Combine gin, tea infused simple syrup and lemon juice in a shaker over ice, shake vigorously.
- Double strain into a tea cup.
- Beat espuma mix until thick and foamy, spoon into tea cup, on top of Sapphire mixture.
- Put a pinch of tea leaves in center, garnish with a stick of orange bitters rock candy on the side of the tea saucer.