Earl Grey MarTEAni
Earl Grey MarTEAni is made with Earl Grey infused gin, lemon, rich syrup and egg white in a tea sour, served cold.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and prepare the garnish before mixing.
For the infused base, steep one Earl Grey tea bag in 120 ml gin for five minutes at room temperature, remove the bag, then measure the listed infused gin; the infusion batch makes two base portions.
Add all measured ingredients to a shaker.
Add ice and shake until cold, strain back into the empty tin to remove the ice, then seal and shake again without ice to build the foam.
Fine strain into the prepared coupe.
Squeeze a fresh lemon peel over the surface for its oils, then rest it against the glass.
A thoughtful finish
- Steep one Earl Grey tea bag in 120 ml gin for five minutes, then remove it; that makes two base portions.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Longer tea steeping can bring harsh tannins that extra syrup will not remove.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Earl Grey MarTEAni?
Earl Grey MarTEAni is made with Earl Grey infused gin, lemon, rich syrup and egg white in a tea sour.
Can I scale a Earl Grey MarTEAni for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
Who created the Earl Grey MarTEAni?
The cited source credits Audrey Saunders in 2000 at Bemelmans Bar, The Carlyle. The recipe-version note identifies any later adaptation.
Variations
- Egg-free presentation — Editorial adaptation: omit egg white and label the result as an egg-free variation; it will lack the selected build’s foam and texture, and still requires ingredient-label checks.
- Alternate citrus peel — Editorial presentation variation: try a different fresh citrus peel for the surface aroma while keeping the liquid formula unchanged; identify it as a garnish change.
Where it comes from
2000 · New York City, USA · Audrey Saunders · Bemelmans Bar, The Carlyle
Earl Grey MarTEAni is made with Earl Grey infused gin, lemon, rich syrup and egg white in a tea sour, served cold.
Sources
- Difford’s Guide — Earl Grey MarTEAni Cocktail Recipe (reference) link
Strength. About 1.33 US standard drinks at an estimated 17.1% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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