120ml sugar syrup (shop-bought or make your own, as below)
440g golden caster sugar
To make the sugar syrup put the water and caster sugar in a pan over a low flame for about 10 minutes until the sugar has dissolved. Cool completely.
Steep the tea bags in the gin for 10 minutes. Strain and put in a cocktail shaker on top of the ice cubes. Pour in the lemon juice and 120ml of syrup. Shake it up for a good few minutes (really shake it up!). Pour into 2 cocktail glasses (or little French Duralex glasses), and rub the edge of the glass with a lemon wedge.