Apricot Lady
1 ounce light rum
1 ounce apricot brandy
1/2 ounce lemon juice
1/4 ounce orange curaçao
1 whole 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.