Breakfast Daisy

Ingredients

• 2 Earl Grey tea bags or ¼ oz. (7 g) loose-leaf Earl Grey tea
• 1 cup (200 g) sugar
• 2 oz. mezcal (such as Del Maguey Vida)
• ¾ oz. fresh lime juice
• ½ oz. Earl Grey Syrup
• ½ oz. pamplemousse liqueur (such as Giffard)
• Pinch kosher salt
• Grapefruit slice dipped in salt (for serving; optional)

Steps

1. Bring 1 cup water to a boil. Pour into glass or ceramic container with 2 Earl Grey tea bags or ¼ oz. (7 g) loose-leaf Earl Grey tea. Steep for 7 minutes. Strain into a resealable glass jar, discarding tea bags or leaves. Add 1 cup (200 g) sugar and stir until mostly dissolved. Let cool until barely warm, seal jar, and shake until sugar is fully dissolved. Refrigerate for up to 2 weeks. Shake before using.
2. Combine 2 oz. mezcal, ¾ oz. fresh lime juice, ½ oz. Earl Grey Syrup, ½ oz. pamplemousse liqueur, and a pinch kosher salt with ice in a cocktail shaker. Shake until well chilled, about 15 seconds. Double strain into a coupe glass. Garnish with a grapefruit slice dipped in salt, if using.