Talent & Poise Recipe

Combine the sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Remove from heat, add the Earl Grey tea bags and dried lavender, cover, and steep for 10 minutes.

Discard tea bags and strain the syrup through a fine mesh sieve to remove lavender bits. Let cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks.

Chill glass

Place a coupe or flute in the freezer or fill with ice water to chill while you prepare the cocktail.

If using egg white: combine Empress gin, 0.75 oz Earl Grey & Lavender syrup, 0.5 oz fresh lemon juice, and 0.5 oz egg white in a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.

Add ice to the shaker and shake again vigorously for 10–15 seconds to chill and slightly dilute the mixture. If not using egg white: combine gin, syrup, and lemon juice in a shaker with ice and shake 10–15 seconds.

Discard ice/water from the chilled glass. Strain the shaken mixture into the chilled coupe or into a flute, leaving about 1–1.5 inches of headspace for the sparkling wine.

Top gently with 3 oz chilled Prosecco. Pour slowly down the side of the glass to preserve the foam and bubbles.

Express a lemon twist over the drink to release oils, then drop it in as garnish. Finish with a sprig of dried lavender or an edible lavender flower on top.