Touch Of Grey Recipe

Brew syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and liquid is just below a simmer.

Remove from heat, add 2 Earl Grey tea bags, and steep for 6–8 minutes depending on desired strength.

Remove tea bags, pressing gently against the side of the pan with a spoon to extract flavor. Let syrup cool to room temperature, then transfer to a clean bottle or jar. Refrigerate; syrup will keep 2–3 weeks.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz Bombay Sapphire, 0.75 oz cooled Earl Grey simple syrup, 0.75 oz fresh lemon juice, and 0.5 oz egg white (if using). Seal and dry-shake (no ice) vigorously for 20–30 seconds to emulsify and create foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch.

Strain & serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass if preferred). Double-straining removes ice shards and creates a smooth texture.

Garnish

Express the oils of a lemon twist over the surface by pinching it with the outer peel facing down, then run the peel around the rim and place it on the drink (or float a thin lemon wheel). Serve immediately.