Name: After Supper
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Orange Curaçao; 30 ml Apricot liqueur; 15 ml Lemon juice

Ingredients

1 fl oz

Ferrand Dry Curaçao liqueur

1 fl oz

Luxardo Apricot Albicocca Liqueur

¹⁄₂ fl oz

Lemon juice (freshly squeezed)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of After Supper contains 165 calories

Alcohol content:

1.2 standard drinks
20.59% alc./vol. (41.18° proof)
16.6 grams of pure alcohol

Gallery

Comments & Discussion

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Caspian Berggren Premium Member 2w

I just remade this with creole shrubb and it's still great. It's a bit more funky but it's still wonderful. It's not the most complex of flavours, but if you ever have a guest that wants a candy in liquid form then this is what you should make them.

Peter M Premium Member 2y

Sweet, but delicious with Pierre Ferrand Dry Curacao & Rothman Apricot. Goes down easy.

Evan Miller 2y

Made it with Pierre Ferrand Dry Curaçao and Giffard Apricot liqueur. It was delicious. Tart, sweet and fruity, it made me think of Skittles.

John CARR Premium Member 3y

Good balance of sweet/sour for me. The Grand Marnier suggestion below sounds good!

Chris Dimal 3y

Really nice, if a bit sweet. I tried it two times, one with DeKuyper Apricot (standard, not black bottle) and mandarin liqueur, and then another one with Orange Curacao adjunct and Apry. The latter was far and away more delicious. Like a lemon curd with an apricot ribbon. More-ish.

Patrick Valentino 4y

It tasted a bit too sweet for my taste. Seems like it needs something else to make it a better cocktail. not sure what

Sam Chapman 4y

I swapped orange curacao for grand mariner and it was delish.

Kjell Eriksson Premium Member 4y

Perfect drink after a light Indian supper. Full marks.

Guillaume Manchelle Premium Member 5y

Very nice with dessert pâtisserie
Added a bit more lemon as I have a more sour tooth

denis v 5y

I used Cointreau and Bols Apricot Brandy instead of listed ingredients. And the result was a little too sweet and intense for my taste buds. Couple of splashes of soda water solved the problem.