Apricot Lady
Light rum and apricot brandy shaken with lemon and egg white into a plush, foamy sour served over ice with an orange slice. Stone fruit softness with real backbone.
Medium
Difficulty
5 min
Time
215 Cal
Calories
Flavor profile
Rum
Taste values from the Pocket Bartender recipe catalog.
Ingredients
- White Rum1 ½ oz
- Lemon Juice½ oz
- Orange(optional)1
- Apricot Brandy1 oz
- Triple Sec1 tsp
- Egg White1
Ingredient substitutions
No exact bottle on the shelf? These swaps keep Apricot Lady close to the original.
Instead of White Rum
- Cachaça— makes it punchier
- Gold Rum— richer, slightly oaky
Instead of Lemon Juice
- Lime Juice— sharper, greener
Instead of Apricot Brandy
- Peach Brandy— swaps the stone fruit
- Peach Schnapps— sweeter, lighter
Instead of Triple Sec
- Cointreau— smoother and drier
- Grand Marnier— richer, cognac-based
Instructions
In a shaker half-filled with ice cubes, combine the rum, apricot brandy, triple sec, lemon juice, and egg white.
Shake well.
Strain into an old-fashioned glass almost filled with ice cubes.
Garnish with the orange slice.
Pairs well with
Frothy rum and apricot brightness suits light seafood and fruity canapés:
- Shrimp cocktail
- Apricot-glazed chicken bites
- Melon and prosciutto
- Buttered brioche toasts
Similar taste
Frequently asked questions
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