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First make the syrups. For the earl grey syrup, put the teabag in a jug or mug, add 100ml boiling water and leave to brew for about five minutes. Remove and discard the teabag, then stir in the sugar to dissolve. Decant into a clean jar, seal and store in the fridge for up to 10 days.
For the honey syrup, simply put the honey in a pan with 100ml water, bring slowly to a simmer, stirring to dissolve, then decant into a clean jar, seal and store in the fridge, again for up to 10 days.
To build the drink, measure all the liquids into a shaker filled with ice, and shake hard.
Double strain into a tall glass filled with fresh ice, garnish and serve.