Steep 4 tablespoons of loose-leaf Edith Grey in a full bottle of gin for 2-3 hours. Strain the tea out.
Place all the ingredients (except the garnish) in a mason jar or cocktail shaker and shake without ice for 5 seconds to froth up the egg. Open the shaker, add 2 cups of ice, seal, and shake vigorously for 15 seconds.
Strain into a chilled glass and express a lemon peel (squeeze it in half lengthwise) over the drink and then place it in.
*You can use aquafaba (chickpea water) as a vegan substitute