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Use sugar to half-rim a coupe glass and set aside.
Add the tea-infused gin, lemon juice, simple syrup and egg white into a shaker without ice and dry-shake vigorously (at least 10 seconds).
Add ice and shake again until well-chilled.
Strain into the prepared coupe.
Garnish with a lemon twist. *Earl Grey tea-infused gin: Add ¼ cup Earl Grey tea leaves into a 750 mL bottle of Tanqueray gin (or other high-proof dry gin), cap and shake. Let sit at room temperature for at least 2 hours and up to 8 hours. Strain the infused gin through a coffee filter into a separate container. Rinse bottle to remove loose tea, and pour gin back into clean bottle. Can be stored indefinitely if refrigerated.