This refreshing, fragrant drink is served at The Marliave restaurant in Boston. It mixes grassy tequila with spicy ginger beer and a syrup infused with bergamot-flavored Earl Grey tea.
For the Earl Grey Syrup
- 1⁄2 cup sugar
- 1⁄2 cup water
- 2 Earl Grey tea bags
For the Cocktail
- 1 1⁄2 oz. silver tequila, preferably Lunazul
- 1⁄2 oz. fresh lemon juice, plus wedge for garnish
- 1 oz. ginger beer
- 3⁄4 oz. brewed iced tea
Make the Earl Grey syrup: Bring sugar and water to a boil; cook until sugar is dissolved, 1–2 minutes. Remove from heat and add tea bags; let steep for 20 minutes and then strain syrup. Store in the refrigerator up to 1 month.
Make the cocktail: Combine ¾ oz. Earl Grey syrup, the tequila, and lemon juice in an ice-filled shaker. Shake vigorously and strain into a collins glass filled with fresh ice. Top with ginger beer and iced tea; garnish with lemon wedge.