CLASSIC · WHITE RUM

Apricot Lady

Name: Apricot Lady
Cuisine: Cocktail
Ingredients: 45 ml White rum; 30 ml Apricot liqueur; 15 ml Triple sec; 30 ml Lemon juice; 1 Egg white; Orange slice

The reverse dry-shake technique - shaking with egg white before adding ice - maximises foam volume and creates a denser, more stable head than shaking with ice from the start.

Ingredients

White rum45 ml

Apricot liqueur30 ml

Triple sec15 ml

Lemon juice30 ml

Egg white1

Orange slice

Glassware

Old-fashioned glass

Chilled.

Method

1
Add the white rum, apricot liqueur, triple sec, and lemon juice to a shaker without ice.
2
Add the egg white and dry shake vigorously for 15 seconds to emulsify the egg white and build foam.
3
Add a large scoop of ice to the shaker and shake hard for another 15 seconds until well chilled.
4
Fill an old-fashioned glass with fresh ice cubes.
5
Double-strain the cocktail through a fine-mesh strainer into the glass.
6
Garnish with an orange slice on the rim and serve immediately.

From the Bartender

The reverse dry-shake technique - shaking with egg white before adding ice - maximises foam volume and creates a denser, more stable head than shaking with ice from the start.

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