• 50mL Australian Christmas Gin
• 20mL fresh lemon juice
• 20mL sugar syrup [1:1]
• Dash of egg white
• ½ apricot, deseeded
• Angostura aromatic bitters

• 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.