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Earl Grey Sour

Fernando Morales/The Globe and Mail

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.

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