5 recipes for tinctures on dried apricots on moonshine, vodka and alcohol

October … The first frosts are on the nose, nature freezes, almost all the fruits and berries have already departed. So, the preparation of delicious tinctures and liqueurs will have to be postponed until spring? No matter how! You can also make your favorite alcoholic sweets from dried fruits – in some cases, drinks on them turn out even better and certainly more original than on fresh fruits, and dried apricot tincture is living proof of this!

In fact, almost any dried fruit is suitable for making tinctures. Perfectly manifests itself in the alcoholic field, for example, raisins, on which they make an imitation of Jewish Peisakhovka vodka, prunes, dried cherries, cranberries, smoked pears, even figs and the usual drying of apples. But the most unexpected (in a pleasant sense) results come from dried apricots. Moonshine tincture on dried apricots is absolutely not like apricot, the drink has a more delicate aroma and taste, pleasant sourness and a very beautiful color, while there is almost no need to bother with filtration.

In addition to the classic dried apricots, kaisa, apricots or ashtak can be used to make liqueurs and tinctures. The last two dried fruits contain a stone, a drink from them will also have an almond flavor. Uryuk gives only a slight shade of Amaretto, but ashtak, in which there are already peeled apricot kernels, can overly “mind” the tincture, so when using it, it is recommended to remove 2/3 of the kernels beforehand. In general, all 4 types of dried apricots give an almost identical result.

The simplest recipe for tincture on dried apricots

Very simple! Any alcohol base will do – vodka, diluted alcohol or good quality double-distilled moonshine. Of the remaining ingredients – only dried apricots, 150 grams per liter of alcohol.

Cooking couldn’t be easier either! Wash dried apricots, dry them, cut them into quarters, put them in a jar and fill them with alcohol. The drink should stand in a warm, dark place for 3-4 weeks, after which the infusion should be drained, and the rest of the fruit should be squeezed well through cheesecloth. We filter the liquid with gauze and / or a cotton filter. We try. Add sugar if necessary. Before use, it is advisable to let the tincture rest for a couple of weeks. Everything!

Tincture on dried apricots and raisins with walnut partitions

Dried apricots and raisins are a classic combination. In this recipe for moonshine tincture on dried apricots, walnut membranes are also used – they will enrich the drink, make it more saturated, “masculine”, add a pleasant bitterness and have a beneficial effect on color. We have a separate article about tinctures on walnut partitions.

The drink is prepared just as easily as the previous one. We cut dried apricots, mix with raisins and walnut membranes, put them in a suitable jar, fill them with alcohol and send everything to a warm, dark place for 2-3 weeks. After infusion, drain the liquid, squeeze the fruit through gauze, filter the tincture. With so many dried fruits, the drink should turn out to be quite sweet, but if necessary, you can add a little sugar or honey to it. After that – let it rest for another week and that’s it – you can drink!

American classic – dried apricots on whiskey

The fact that apricots and whiskey fit perfectly together has long been known. With dried apricot, the tincture is even better – so good that in several regions of the United States such a drink has become a classic – especially in Florida, America’s largest center for the production of dried apricots. Americans naturally use bourbon, but scotch appears in some recipes – its pleasant smoky hue harmonizes well with dried fruit. In order to save half of the whiskey, you can replace it with ordinary vodka or diluted alcohol.

How to prepare this classic dried apricot tincture? And easier than ever! To begin with, you need to cut the dried apricots in half, cut the vanilla pod into several pieces. Throw everything into a jar, cover with sugar, add cinnamon and pour whiskey to the top. The term of infusion is from two to three weeks. After that, we drain the tincture, squeeze it, filter it, let it rest for another week and you can enjoy the result!

It is recommended to serve such a drink in a special way – the edges of the glass must be moistened with corn syrup, dipped in poppy seeds, put an ice cube on the bottom, and only then pour liquor into it. Not only delicious, but also beautiful!

Spicy dried fruit tincture

This tincture is prepared on dried apricots with alcohol or vodka, the recipe also includes other dried fruits and spices. Remember that it is easy to overdo it with spices – if you are not sure about the sample, it is better to put less than more, dried apricots and other ingredients and this will make the drink tasty.

Preparation:

1. All dried fruits are finely chopped, put in a jar, pour alcohol. We send to a warm dark place for 20 days. Shake the container periodically.
2. After 3 weeks, add spices and honey previously detailed in a mortar. It is better to put honey not all at once, so that the drink does not turn out cloying – if necessary, we will sweeten it after preparation.
3. We insist everything for another 15 days, after which we drain the liquid, and carefully squeeze the remaining thick through a thin cloth or gauze. Bring the sweetness to the desired level.
4. Now the drink should rest for another 10 days, after which it must be filtered through a cotton wool and can be used!

Polish tincture “Bożonarodzeniowa” (“Christmas”)

A complex drink with many different ingredients. In addition to dried apricots, other dried fruits, nuts, citrus fruits, and spices are used here. The alcohol base is a mixture of dilute alcohol (60%), vodka and rum.

Yes, the list of ingredients is impressive, but in the absence of one or more of them, the drink can still be prepared. You can’t do without dried apricots, cranberries, rum, citrus fruits, spices, and even, perhaps, almonds – the rest can be replaced or simply not put into the tincture. Preparing a drink is not very difficult.

1. To begin with, blanch the almonds in boiling water and remove the skin from it – it can be bitter.
2. We cut the lemon and orange into thin slices – to reduce the bitterness from the fruit, you can first remove the zest and cut out the pulp, and throw out the white inner skin – if you are not too lazy to mess around, it will be better.
3. We take brown sugar, an equal amount of water in volume, cook in a saucepan until dissolved, cool.
4. Citrus fruits, dried fruits (whole, so as not to fool around with filtering), nuts and spices are placed in a 2-liter jar, pour syrup, alcohol and rum, fill the remaining space with vodka.
5. Set aside the jar in a warm dark place. After 2-3 days, the fruit will absorb some of the alcohol – the jar will again need to be topped up with vodka.
6. The term of infusion is 3 weeks. After that, the liquid will need to be drained and filtered, if necessary, sweetened, bottled and set aside in a cool place to rest.
7. You can try the drink in a couple of weeks, but over time it becomes tastier, the qualities of the tincture are fully revealed after six months – in general, how much patience is enough.

Dried fruits and nuts left after preparing this tincture on dried apricots do not need to be thrown away – they are quite suitable for baking, ice cream, and desserts. If you sprinkle them with sugar and send them to the refrigerator, the whole thing will be stored for up to six months, and you will also get a delicious nut-fruit syrup.

And from the “elite”, and from alcohol or vodka, and from moonshine, dried apricot tinctures turn out to be very tasty, “warm”, homemade, they are ideal for the New Year or Christmas table – if you start cooking now, the drink will just have time to relax a bit and to holidays will be especially pleasant to taste!