3/4 cup (180 ml) gin

1 Earl Grey tea bag

1/2 vanilla bean

2 long strips of orange zest

2 long strips of lemon zest

In a small sealable jar, combine all the ingredients. Let infuse for 30 minutes at room temperature.

Strain the gin through a sieve. Serve over ice or in the citrus Champagne cocktail (see recipe). The infused gin will keep in an airtight container for several months in the refrigerator.

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