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Ingredients: 1.5 oz. Brandy 1.25 oz. Earl Grey Tea *Syrup 37.5 ml. (instruction for homemade below) .75 oz. Lemon Juice 1 small Egg White 2 oz. Champagne possibly less, depends on how big your cocktail glasses are! Directions: 1. (Earl Grey Tea Syrup) In a pot begin to boil a half cup of water. When boiling, add the earl grey loose leaf tea and let boil for a minute. Then add in half a cup of sugar and stir until it is all dissolved. Strain the liquid into a jar and allow to cool to room temperature. 2. Add all ingredients to a cocktail shaker except the champagne and give a dry shake for a few seconds to emulsify the egg white. 3. Add some ice cubes to the shaker and wet shake hard for 30 seconds. 4. Double strain into a chilled cocktail glass and carefully pour champagne until the foam reaches the top. It is best to pour the champagne by the side of the glass so it doesn't disturb the nice foam layer. 5. Garnish with Earl Grey Tea Powder (original recipe) or a lemon peel.