Recipe Courtesy of Paul Maloney of  the Stockade Tavern in Kingston, NY

2 oz. Hudson  Baby Bourbon
1 egg white
.75 oz. apricot vinegar
.5 oz. honey syrup (1:1 with water) or use ¼ oz. for more sourness
Combine everything in a shaker and “dry shake” for 30 seconds to froth the egg white. Add ice and shake another 30, then strain into a chilled glass with more ice. Garnish with a flag of local fruit, either preserved or fresh.