The Cocktail Spirit with Robert Hess
Apricot Lady Cocktail
1 oz white rum (Robert uses Caña Brava from The 86 Co.)
1/2 oz fresh lime juice
1/4 oz orange Curaçao
1/2 to 1 egg white
Vigorously dry shake all ingredients to fully emulsify egg white.
Remove strainer spring, if used, and add ice to mixing tin.
Shake to chill and dilute.
Strain into a chilled cocktail coupe.