Updated Nov 24, 2014Chatelaine
- COMBINE gin with simple syrup, lemon juice, egg white and peach bitters in a cocktail shaker. Add a handful of ice. Shake for 10 sec. Strain into the martini glass. Spoon foam on top. Garnish with a lemon peel.
Tea time turns into happy hour with this tea-infused cocktail from Toronto Shangri-La’s chic Lobby Lounge.
*To make earl grey-infused gin, combine 1 cup Bombay Sapphire Gin with 3 earl grey tea bags and 2 tsp dried lavender (optional) in a Mason jar. Infuse for 2 hours, then strain.
*For simple syrup, bring equal parts sugar and water to a boil. Cool before using.