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.