1/3 Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur + 1/4 oz Simple Syrup)
Juice 1 Lime (1/2 oz)
1 Egg White
Shake once without ice and once with ice, and strain into a cocktail glass; I added drops of Jerry Thomas Decanter Bitters as garnish.
After work two Fridays ago, I summoned Ted Saucier's Bottoms Up for the evening's nightcap refreshment. There, I spotted the Douglas Fairbanks recipe that was provided by Sloppy Joe's Bar in Havana, and the combination reminded me of an egg white for Peychaud's Bitters riff on a Pendennis Club Cocktail. Since Andrea was still up, I decided to split this one in two.