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Earl Grey Martini Recipe (The "Mar-Tea-Ni")

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Often called the "Mar-Tea-Ni," this cocktail is a modern classic that bridges the gap between afternoon tea and happy hour. It relies on the natural chemistry between the Bergamot oil in Earl Grey and the botanicals (juniper/citrus) found in dry gin.

This recipe uses a "quick infusion" technique, meaning you don't have to wait days to drink it. With the addition of egg white, you get a silky, frothy texture that feels incredibly luxurious.

A coupe glass filled with an amber cocktail and a white foam top, garnished with a lemon twist.
Prep Time5 mins
Infuse Time20 mins
Servings1 Drink
AlcoholYes

Ingredients

The Infusion
The Mixer
  • 1 oz (30ml) Fresh Lemon Juice
  • 1/2 oz (15ml) Simple Syrup (1:1 sugar/water)
  • 1 Egg White (or 1 oz Aquafaba for vegan)
  • Ice Cubes
  • Garnish: Lemon Twist
Nutrition per serving:
Calories: 180
Fat: 0g
Sugar: 12g
Protein: 3g

Instructions

1
Infuse the Gin: Pour the gin into a small glass or jar. Add the Earl Grey tea bag. Let it sit at room temperature for 20 to 30 minutes. Squeeze the bag gently to extract the flavor, then discard it. The gin should be amber-colored.
2
Combine: Add the tea-infused gin, lemon juice, simple syrup, and egg white to a cocktail shaker. Do not add ice yet.
3
Dry Shake: Shake vigorously for 15 seconds. This emulsifies the egg white, creating that signature thick, meringue-like foam.
4
Wet Shake: Open the shaker, add a generous scoop of ice, and shake again for 15 seconds until the metal feels freezing cold.
5
Strain & Serve: Double strain (using a fine mesh sieve) into a chilled coupe glass. Garnish with a lemon twist.

Expert Tip: The Bergamot Boost

To make the citrus notes pop, peel a strip of lemon zest over the finished drink. Squeeze it ("express the oils") skin-side down so the mist lands on the foam. This hits the nose before the liquid hits the tongue, amplifying the Earl Grey aroma.

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