Apricot Lady

I made this cocktail at work where I keep my house made apricot brandy. The other bartenders agree that the apricot flavor needs to be front and center, so after making a first go I added a little more apricot brandy.

What I like about the Apricot Lady is that it is very light and drinkable, easy to make, and probably satisfying to those guests who are not big drinkers. The egg white foam on top is a nice touch, but it is the simplicity of serving it on the rocks that won't turn off men looking for a strong drink with a feminine name.

• 1 1/2 oz. light rum (Bacardi used)
• 1 oz. apricot brandy (homemade apricot brandy used)
• 1/2 tsp. triple sec
• 1 tbsp. lime juice
• 1 egg white
• orange slice

Combine liquid ingredients in a shaker with ice. Shake and strain out the ice and re-shake for foam. Pour into an Old Fashioned glass full of fresh ice and garnish with the orange slice. 

Spanish Town

The Spanish Town is one of those quality liqueur cocktails that rests on an flavorless base. It is a way to spread out the good stuff and make it last in what becomes a much more potent drink. The specified liqueur in this drink is Cointreau. This deluxe orange liqueur is more complex and drier than budget brand triple sec. It is triple sec, however. Early bottles of Cointreau stated this at one time to avoid confusion--triple sec being one of the most prominent ingredients in all cocktail books.

This drink is very simple, and its simplicity will give it lasting power. You can go to almost any bar and order it if you know the proportions. Here they are.

• 3 oz. light rum (Bacardi superior used)
• 1/2 oz. Cointreau

Combine ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.