To make the syrup, combine water, sugar, lemongrass and ginger in a small pot and bring to a boil. Remove from heat, add tea bags and let cool to room temperature. Once cooled, strain and chill. The syrup can be made ahead of time and stored, refrigerated, up to 10 days.
In a cocktail shaker, combine vodka, egg whites, lemon juice, lemongrass syrup and ice and shake vigorously until the contents are very frothy and well chilled, about 30-45 seconds.
Strain into a chilled coupe glass and garnish with candied ginger slices skewered with a cocktail pick or paper umbrella.
Share
Syrup
2 Stalks Lemongrass, smashed with back of a knife and and cut in 2” pieces
