A take on a classic fizz, this cocktail was created by Vancouver’s Lauren Mote.


  • 1 oz Victoria Gin
  • 1 oz Tea-infused dry vermouth
  • 3/4 oz Lime juice
  • 1 oz Simple Syrup
  • 2 oz Soda
  • 1 Egg white
  • Garnish Lime wheel
  • For Tea-infused vermouth:
  • 7 tsp or bags Oolong tea
  • 1 litre Dry vermouth


Combine ingredients (all except soda) and shake hard for 1-3 minutes to froth egg white. Pour in collins half-filled with ice and top with soda.  Garnish with a wheel of lime.

Optional: drop 3 dashes bitters on top in a triangle — with a straw in the centre it should look like a flower. Some people like their cocktails to go from light-heavy — so stir in bitters as required.

*For tea vermouth combine oolong tea with vermouth. Allow to “bloom” for 3-5 hours in fridge. Strain out tea. It is ready to use and has a fridge life of 30-60 days. Over time, dry vermouth will lose acidity. 60 days later it will still taste great but not as fresh and potent as day one.