Earl Grey Mar-tea-ni

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The Elevated Craft Team

A modern classic, steeped in flavor.

A little gin, a little tea, a little twist on tradition. This modern classic is what happens when cocktail legend Audrey Saunders reimagines English tea service as a Gin Sour. Originally introduced at The Ritz in London and made famous at New York’s Pegu Club, the Earl Grey Mar-tea-ni infuses bold London dry gin with bergamot-rich Earl Grey tea, then rounds it out with fresh lemon, simple syrup, and a silky egg white finish.

Despite the playful name, the result is surprisingly elegant. The tea's tannins add depth to the gin’s botanicals, while the egg white softens the sharper edges and gives it that signature frothy crown. It’s citrusy, aromatic, and balanced just right. This cocktail is perfect for afternoon sips, dinner party flexes, or anytime you’re craving something classic with a twist.

(Originally published 01/23/26)

Ingredients:

1 ½ oz. Earl Grey Tea-Infused Gin (Recipe in notes below)
¾ oz. Lemon Juice
1 oz. Simple Syrup
1 Egg White
Garnish: Lemon Twist

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Directions:

Add all ingredients to a Hybrid Cocktail Shaker without ice and dry shake vigorously for 15-20 seconds.
Add ice and shake again for 10 seconds to chill.
Strain into a coupe and garnish with a lemon twist.

Notes:

Earl Grey Infused Gin

Steep two Earl Grey tea bags in 8 oz. of London Dry Gin (we used Tanqueray) for at least 2 hours.
Bottle and store in the refrigerator. If using loose tea leaves, strain through a coffee filter first.