The Apricot Lady is a tiny, lovely cocktail that seems almost too dainty and delicate for this modern world.
We learned about the Apricot Lady from Robert Hess’ The Cocktail Spirit channel over at the Small Screen Network. Hess is equal parts mixologist, historian, and professor, and it’s in the video for this drink that we learned the technique for dry-shaking an egg-white (or aquafaba) drink.
A dry shake is a shake done without ice. Shaking without ice allows the egg white to capture bubbles of air and gain volume, much like what beating does for the eggs in a merengue. After shaking, add ice to the shaker and shake again until chilled.
Like all drinks containing egg, this one should be strained through a fine mesh strainer to remove any little eggy bits from the final drink.
