This little number is somewhere between a Whisky Sour and a Cameron’s Kick. The apricot and lemon start the fruity journey that ends somewhat unexpectedly with a coffee-coconut finish. It is so good that all cocktail aficionados, no matter which way you lean in terms of complexity, will love it. If you doubt the inclusion of egg white, you can easily omit it, but you’ll miss out on the fluffy cloud that the egg brings.
- 15ml Massenez Apricot Liqueur
- 30ml Lemon Juice
- 10ml Giffard Coconut Syrup
- 10ml Egg White
Add all ingredients to a cocktail shaker without ice. Gently shake until consistent, then add ice and shake again. Strain into a rocks glass over ice. Garnish with toasted coconut flakes.