|Remove the tea leaves from the tea bag. Steep the gin and the earl grey tea leaves in a resealable glass container for at least 24 hours, but no more than 48 hours. Strain the gin into a new container to separate it from the spent tea leaves.|
|Combine the earl grey-infused gin, lillet blanc, and lemon into an ice-filled cocktail shaker. Shake to combine and chill.|
|Pour in about half of the ginger ale, then stir to combine.|
|If using ice cube and/or lemon garnish, place in serving glass, then double-strain the cocktail into the glass. Top with the rest of the ginger ale.|
source: NYC's Angel Share
I think that Angel's Share has changed the recipe over the years. They used to make it with vodka, but when I went in January 2012, I noticed that they switched to gin. I've made it both ways and prefer the gin. The perfuminess of the gin better compliments the earl grey tea.