After Supper Cocktail

Pro tips

• Use fresh lemon juice only; bottled juice will flatten the delicate balance of apricot and orange notes.
• Chill your glass beforehand to keep the drink cold without excessive dilution from melting ice.
• Measure precisely—this is a spirit-forward drink where balance matters; even small changes shift the flavor profile.
• Strain into a coupe glass for a classic digestif presentation that emphasizes the aromatic qualities.

Substitutions

• Old Mr. Boston Apricot Brandy → any quality apricot liqueur or apricot schnapps (adjust qty if much sweeter)
• Curaçao → triple sec or Cointreau (results in a drier, lighter flavor)
• Lemon juice → lime juice (creates a slightly more tropical profile)

Storage & make-ahead

Mix and serve immediately. Do not batch or store mixed cocktails; prepare fresh to order.

Equipment

jigger · bar spoon · cocktail strainer

What type of brandy works best in an After Supper Cocktail?

Old Mr. Boston Apricot Flavored Brandy is traditional, but any quality apricot brandy or apricot liqueur will work. Avoid over-sweetened versions.

Should an After Supper Cocktail be served warm or cold?

Serve chilled, either over ice in a rocks glass or strained into a coupe glass without ice, depending on your preference.

Can I make this cocktail ahead of time?

Mix individual servings fresh to order for optimal flavor and temperature. Pre-batching risks oxidation and dilution.

What's the difference between curaçao and triple sec?

Curaçao has a deeper, more complex orange flavor from dried citrus peels; triple sec is drier and more neutral. Both work here, though curaçao is more traditional.

How much lemon juice should I use?

Start with 1/2 teaspoon fresh lemon juice; adjust upward if you prefer more acidity. Fresh juice is essential—avoid bottled.