Named after an artwork by our label artist Andrea Huelin, this is a fruit-driven sour.
- 50mL Australian Christmas Gin
- 20mL fresh lemon Juice
- 20mL sugar syrup [1:1]
- Dash of egg white
- ½ apricot, deseeded
- Muddle apricot*, then add all ingredients into a cocktail shaker with ice
- Shake and fine strain into a chilled cocktail glass
- Garnish with a splash of bitters on top of the foam
*If you don’t have a muddler, you can use a rolling pin or alternatively blend the apricot into a puree beforehand in a food processor or use a stick blender.