Steep the Earl Grey tea bag in the boiling water for 5 minutes, until the liquid turns deep amber and smells strongly of bergamot.

Remove the tea bag, squeezing it once against the side of the cup, and let the tea cool for 15 minutes.

Chill the tea in the fridge for at least 20 minutes, until fully cold.

Fill a wine glass with ice.

Pour 4 ounces of the chilled Earl Grey tea over the ice, then add the lemon juice and honey syrup.

Stir for 10 seconds to combine.

Top with the chilled tonic water.

Twist a strip of lemon peel over the glass to release its oil, then drop it in.