I call it, “High Tea Lady.” Milk-washed earl grey vodka, lemon syrup, lemon and pomelo juices, grapefruit bitters, candied ginger. Milk-washing makes this tea cocktail frothy and aromatic without the astringency.

COCKTAIL

2 oz earl grey vodka

1 oz lemon syrup

1/2 oz lemon juice

1/2 oz pomelo juice

2 dashes grapefruit bitters

Candied ginger

In a cocktail shaker, combine the vodka, syrup, juices, and bitters. Fill to the top with ice, and shake vigorously for 30 seconds. Strain into a chilled goblet. Skewer the candied ginger with a cocktail pick, and set it across the rim of the glass.

PREPARE AHEAD OF TIME

Milk-Washed Earl Grey Vodka

1 liter vodka

1/2 cup of looseleaf Earl Grey tea

250 ml whole milk

1 ounce fresh lemon juice

Sieve and coffee filters

1. Steep a half cup of looseleaf earl grey tea in a liter of 80 proof vodka until it’s very dark, like a strong cup of black tea (this will take less than an hour). Oversteeping is not a risk as any bitterness will be absorbed by the milk curds, which you will strain out. Agitate a few times while steeping. Strain out the infused vodka into a bowl.
2. Pour the tea vodka into the milk (NOT the milk into the vodka, as that will prematurely curdle the milk and reduce the effectiveness of the wash), and let sit for a few minutes.
3. Add the fresh lemon juice little by little until you see the milk curdle. Use a large spoon to gently swirl around the curds. You will notice the curds getting bigger and the liquid around the curds, clearer. Let the mixture sit undisturbed for a few hours.
4. Strain the liquid through a sieve lined with coffee filters or a cheesecloth. The finished tea-infused vodka should be clear and amber in color. Store in the refrigerator for up to a week.

Lemon Syrup

1. Combine a cup of recently-boiled water, sugar, and a pinch of salt, and stir until dry ingredients are dissolved.
2. Add freshly-peeled lemon rind from two lemons, and reserve the lemons for juicing.
3. Let the mixture cool to room temperature or preferably refrigerate overnight. Strain out the lemon rind before use. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks to a month in the fridge.