Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat on medium until the sugar dissolves and the mixture just comes to a gentle simmer.

Remove from heat, add 3 tablespoons of Earl Grey tea (use 3 tea bags or about 3 tbs loose). Cover and steep for 6–8 minutes for a strong, aromatic infusion.

Strain the syrup through a fine mesh strainer or cheesecloth into a heatproof container to remove tea leaves/bags. Let cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Glass Rim & Garnish Preparation

In a shallow dish, mix 2 tsp granulated sugar with 1 tsp finely ground Earl Grey (open a tea bag and crush the leaves or use a small pinch loose leaf). Stir to combine so the sugar is evenly tea-infused.

Run a lemon wedge around the rim of a chilled coupe or martini glass to wet it. Dip the rim into the tea-sugar mixture, twisting to coat evenly. Set glass aside.

Cut a thin lemon wheel or use a twist for garnish and set aside.

Cocktail Assembly

Fill a cocktail shaker with the ice (about 1 cup). Add 2 oz Cuervo Tradicional Blanco tequila, 0.5 oz Italicus, 0.75 oz fresh-pressed lemon juice, and 0.75 oz chilled Earl Grey tea syrup.

Dry shake first (no ice) for 8–10 seconds if you want a slightly silkier texture, then add ice and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Double strain the cocktail into the prepared sugar-rimmed coupe/martini glass to remove small ice shards and any pulp.

Garnish with the lemon wheel or twist laid on the rim or floated on the surface. Optionally express a lemon peel over the drink for added aromatic oils.