less than 30 mins
no cooking required
By Carmel O’Neal 58 & Co
From Saturday Kitchen
- 60ml/2fl oz cold Earl Grey tea
- 30ml/1fl oz vanilla and lavender sugar syrup
- 30ml/1fl oz lemon juice
- 1 free-range egg white
- lavender sprig
- To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge.
Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig.