For simple syrup: Combine 1 cup sugar and 1 cup water in a saucepan and bring to boil.
Add 1 tablespoon of loose earl grey tea, and a few sprigs of lavender if available.
Let steep for 20 minutes.
Strain, cool, and bottle.
For cocktail: Combine whiskey, syrup, lemon juice, and egg white in a shaker.
Forcefully dry shake for ~15 seconds.
Fill shaker with ice and shake for another 15 seconds – a beautiful egg cocktail should nearly have a head of froth as opposed to just a small layer on top.
Strain into a chilled coupe or cocktail glass.