captain sheehan sour

1 1/2 oz Privateer Silver Rum
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Kronan Swedish Punsch
1/2 oz Lime Juice
1 Egg White

Shake once without ice and once with ice, strain into a large cocktail coupe, and garnish with a few drops of Angostura Bitters swirled with a toothpick (or drawn on with a few spritzes of bitters via a stencil).
Two Thursdays ago, I decided to increase my arts and crafts bar tools by tracing a photo of my restaurant's chef, Marc Sheehan, and making a stencil from it using a quart container lid. That night after the kitchen was done cleaning, I made the two remaining chefs this drink for their efforts that evening. When Chef Marc found about it, instead of being angry, he was incredibly proud and wanted his face put onto every cocktail. Even without the stencil art, the pairing of apricot and Swedish Punsch has proven to be delicious and the rum, lime, and egg white rounded out the combination well.