Earl Grey MarTEAni cocktail recipe

Marinating, simmering, brewing. It all uses time, and maybe a little patience, to its advantage. Food and drink share this similar disposition (talk about barrel-aged wine), so there are many ways they can each be treated. So, it’s perhaps no surprise that superstar American bartender Audrey Saunders likes to cook; she even considered making it her profession but, luckily for us, she landed on bartending instead and invented the Earl Grey MarTEAni.

When Audrey opened a gin destination in New York in 2005, a time when vodka-led bars were the firm majority, it took dogged precision and persistence. Named after a gin cocktail, her Pegu Club soon became famous and influential (both things New York loves). How did Audrey make gin more appealing? She added a little time and tea.

The other secret (it pays to have more than one) comes down to the type of gin. The London dry gin Audrey chose was the popular and very accessible Tanqueray. Carefully selected for its classic juniper and citrus-led base and high ABV, this particular gin is quick to infuse and more receptive to Earl Grey’s floral bergamot flavour. This does bring a bitter edge, all balanced by a silky richness from the egg white and a sweet nudge from the sugar syrup. But the big flavour comes from steeping the tea in gin, so take all the time you need.

If you’re into tea, and this cocktail, here’s how to save yourself some time (it is of the essence, after all). Infuse larger quantities of gin for later occasions, perhaps even the whole bottle to keep on hand. Just remember to scale up the quantity of tea in the process according to how much you’re infusing. And while you’re experimenting, you could try other teas, too. Rooibos, chai, chamomile and green tea are all great fits. Got a spare vanilla pod? Pop that in, too. Quite ‘distiller’ of you.

Vegan? Don’t let the egg deter you. Just substitute the egg white with aquafaba (AKA the liquid from a can of chickpeas). On the other hand, if you and eggs are friendly, aim for the freshest ones so you can shake up the finest foam.

If Martinis with a side of fusion are your thing, then the Marmalade Martini, Espresso Martini Granita, and Tiramisu Martini are all worth a go. But if you’re here for the gin (that would make Audrey so pleased), then try the Gin Sour for its tangy yet stripped-back resemblance to its tea-infused sibling.

And if this has you wondering what else you can use to give your favourite spirits a similar DIY makeover, we have a load of ideas in our piece on infusing.