Combine the honey and water in a medium sized saucepan. Place the tea bag into the mixture (I remove the tag and just let it float)
Bring to a simmer; continue to simmer for 5 minutes, stirring gently once in a while.Remove from the heat.
Remove the tea bag then refrigerate until using.
Fill a large cocktail shaker full of ice, then add in all of the ingredients.
Shake until the outside of the shaker is completely chilled (and thus so is the cocktail inside) then strain into two glasses. The egg white will rise to the top.
Side note, I always use the pasteurized egg whites found in the coolers of grocery stores for food safety reasons
Notes
The nutrition is calculated using ALL of the honey syrup