This week's cocktail could have you feeling like a natural woman in no time. The Apricot Lady is a silky seductress. The rum and Apricot says summer, but the nutmeg pulls you towards fall. It's every Lady's prerogative to change her mind and she certainly deserves to have it both ways. #cocktails

Chill a Nick and Nora or coupe glass thoroughly. In a tin add the ingredients sans garnish. Shake until well chilled. Strain into the glass and garnish with a cherry and light dusting of fresh-grated nutmeg.

Here, I used Planteray's 3-Star white rum, Giffard's Apricot liqueur, and Gran Marnier. On the latter - I wanted the extra richness of Gran Marnier, but you could certainly use a drier Curaçao (you know the one everyone raves about online). This is one of those recipes that is sensitive to the balance of sweet and sour. So, if you choose a drier version, be sure to adjust the lime, maybe to 1/2 oz.

You can also milk wash this one for a silkier texture. 

A word on the egg white. I have a lot of friends that ask frequently if there is a vegan alternative to egg whites. Fee Bros makes a fee foam (aquafaba-based I believe) and there is of course aquafaba. In my experience, neither of these will give the foam of an egg white. The bubbles are more like a cocktail "air" than an actual foam. So, if you can handle large, loose bubbles that dissipate quickly and don't affect the mouthfeel much, these alternatives will work. If, however, you want a thicker complex structure that influences the mouthfeel of the drink, egg whites are best in my experience.