Posted by Kent Wang. Created by Audrey Saunders, Pegu Club, New York, NY.
|1 1⁄2||oz||Gin (Earl Grey-infused)|
|1||twst||Lemon peel (as garnish)|
Shake hard 10 seconds, strain, straight up, cocktail glass half-rimmed with sugar, garnish
Infuse 750ml Tanqueray gin with 4 T (17 g) loose Earl Grey tea for 2 hours, fine sieve or filter, refrigerate.
This cocktail garnered attention when the New York officials cited Pegu Club for serving raw egg without notice, despite notice on the cocktail menu.