I came across the recipe for this Apricot Lady Sour while paging through Cocktails Made Easy by Simon Difford. The ingredients looked like they would shake up nicely and they did. Difford uses Bacardi Superior rum, but since my husband just came back from Cuba I subbed in Havana Club rum. I also used North American-style simple syrup (1:1 ratio sugar to water) instead of the sweeter U.K. style.
Who is Lisa?Lisa Kadane is a Calgary, Canada-based features writer. A former and aspiring world traveller and skier, she now has two little kids and can therefore shake a really strong but well-balanced margarita.
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