Earl Grey MarTEAni from Audrey Saunders | How to Drink

Drinkypoo
Published on Aug 17, 2020
One of my favorite bars of all time was Audrey Saunders' Pegu Club in NYC, and sadly it is no more. Today I make a signature drink from the menu that will blow you away.

Audrey Saunders' opened Pegu Club in 2005 after an already impressive turn working with Dale DeGroff at Rainbow Room and then Blackbird, as beverage director at the famed Bemelmen's Bar, and others. It's impossible to overstate the kind of mecca that Pegu Club was, the list of famed bartenders who cut their teeth there, and drinks that were invented on those now hallowed grounds is lengthy. Jim Meehan, Brian Miller, Sam Ross, Phil Ward and Erin Williams, to name a few. It was a comfortable and easy atmosphere that churned out absolutely top notch drinks and food, and that is very hard to achieve in NYC. Here Covid 19 has stolen from us all one of the exemplars of mixology, a massive loss to the world of bartending. One of the drinks the bar was famous for was the Earl Grey MarTEAni and it is an extraordinary cocktail despite it's fun and kitschy name.

You'll start by infusing earl grey tea into some london dry gin. I used twinings loose leaf and Ford's gin. 4 tablespoons of tea to a 750ml. bottle. Just put the tea in, shake it up and wait two hours. After that strain and filter it to get as much of the tea particulate out as possible and keep the infused gin indefinitely.

Earl Grey MarTEAni
1 oz. -or- 30 ml. Simple Syrup
.75 oz. -or- 22 ml. Lemon Juice
1.5 oz. -or- 45 ml. Infused Gin
1 egg white
dry shake
shake again and strain into sugar rimmed coupe
garnish with a lemon twist

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