In a heatproof jar or bowl, combine the 3 oz cane sugar with 1 oz finely grated lemon zest. Using a wooden spoon or muddler, rub the zest into the sugar for 1–2 minutes until aromatic and the sugar begins to take on yellow color.

Steep tea and spices

Place the 2 Earl Grey tea bags, cracked cardamom pods, 6 peppercorns and 1/2 star anise into the sugar-zest mixture. Pour 2 oz near-boiling water over the mixture to dissolve the sugar and extract oils. Stir gently for 30 seconds, then cover and let steep 10 minutes.

Finish and strain

After steeping, add 1 oz fresh lemon juice and optional 0.5 oz neutral spirit (helps preserve). Stir until sugar fully dissolves. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean jar, pressing solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Will keep 2–3 weeks chilled (longer if neutral spirit used).

Feint Punch Cocktail (single serving)

Build and shake: Add 2 oz aged rum, 0.75 oz Earl Grey-Spiced Lemon Oleo, 0.5 oz fresh lemon juice, 0.5 oz dry curaçao, 0.5 oz strong brewed and cooled Earl Grey (or other black tea), and 2 dashes Angostura bitters into a cocktail shaker. Fill shaker with ice.

Shake vigorously: Shake hard for 12–15 seconds until the shaker is well chilled and a fine dilution has occurred. This incorporates the oleo and gives the drink a silky texture.

Strain and serve: Double-strain into a chilled coupe or rocks glass over either no ice (coupe) or one large ice cube (rocks). Double-strain through a fine mesh to remove any tiny citrus oil or tea leaf particles.

Garnish: Express a lemon wheel or twist over the drink to release oils and drop it in. For aromatic spice, garnish with a toasted star anise or a few cracked peppercorns on top of the surface.

Serve: Present immediately. Sip to enjoy the layered citrus, bergamot from the Earl Grey, warm spice notes, and rounded rum body.