Add all ingredients to a cocktail shaker with ice. Shake hard for 25 seconds and fine strain into a chilled Nick and Nora glass. Garnish with a twist of lemon.
* Recipe courtesy of Luke Todd-Wood, Regional Sales Manager, Gordon and MacPhail
** For the Earl Grey syrup, add 100g sugar, 200ml boiling water and an Earl Grey teabag to a pyrex jug. Stir until all the sugar has dissolved. Discard the teabag and leave to cool. Store in the fridge for up to 6 weeks.