Apricot Lady
Rum and apricot shaken with egg white until it is thick enough to hold an orange slice.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Light rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Apricot brandy | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Triple sec | 1 tsp5 ml |
| Lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Egg white | 1 |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- Shake the rum, apricot brandy, triple sec, lemon juice and egg white hard with ice.
- Strain into a chilled cocktail glass.
- Garnish with a slice of orange.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/apricot-lady
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