After Dinner Cocktail

I realize that showing this drink in the afternoon daylight goes against its recommended serving time. The After Dinner Cocktail is a rich and very tart drink that has simple proportions. It is too sweet to use as an aperitif, and if anything comes across as tropical, like a fruit brandy Daiquiri.

Still it is a good beginning for other offshoot cocktails, should you wish to change the proportions.

A note on the ingredients. First, the recipe calls for triple sec or Cointreau, but since there's only two ounces of liquor in the drink in total, I opted for the stronger Cointreau. This was also necessary because the sweetness of the apricot brandy. Which brings me to my second point. The apricot brandy I used is an infusion of real pitted apricots in brandy. After pressing them into the brandy, I strained out the solids and added simple syrup to taste. I later added cognac to round out the flavor. This makes for a decadent cocktail ingredients that is getting a lot of use at my bar.

• 1 oz. apricot brandy (house made apricot brandy used)
• 1 oz. triple sec or Cointreau (Cointreau please)
• juice of one lime
• lime slice

Combine all ingredients except lime slice in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with the lime slice.