In a shaker with ice add: 

• 2 oz Muddy River Spiced Rum
• 1 oz Apricot Syrup
• .5 oz Coconut Cream 
• Dash of saline
• Shake and strain into glass over ice 

Apricot Syrup:

• Puree 2 lbs apricots and 1 cup water in a blender 
• Pour into a pot 
• Add 3 cups sugar, 2 tbsp lemon juice, and 2 tbsp butter 
• Simmer until sugar is dissolved and everything is combined 
• Remove from heat, cool, lightly strain (depending on desired pulp)
• Bottle