Apricot Lady Sour

Your rating has been registered. Thank you!

Apricot Lady Sour image

Serve in

an Old-fashioned glass...
1½ fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
1 fl oz Apricot brandy liqueur
1 fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
½ fl oz Pasteurised egg white
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.

Garnish:

Lemon slice & cherry on stick (sail)

Comment:

This seemingly soft and fluffy, apricot flavoured drink hides a most unladylike rum bite.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25
Makes this drink 15.56 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail Previous Cocktail

Previous Cocktail

Apple Mojito
Lightly MUDDLE (just to bruise) mint in base of glass. Add other ingredients, half fill glass with crushed ice and CHURN (stir) with bar spoon. Fill glass to brim with more crushed...

Next Cocktail Next Cocktail

Next Cocktail

Assisted Suicide
SHAKE first 2 ingredients with ice and strain into chilled glass. TOP with Coca-Cola.

Cocktail shakers & how to shake a cocktail

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...

How to strain a cocktail

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Rum

Rum

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not...

History of gin cocktails

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Highballing classic cocktails with Schweppes

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision d093d35