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Apricot liqueur is a delicious drink that will be a welcome addition to even the most sophisticated dessert.
They also make apricots: brandy, home brew and moonshine, liquor, tinctures, wine, syrup
Double apricot liqueur without vodka
List of ingredients
Apricots – 10 kg
Sugar – 1,5 kg
Water – according to the situation
Cooking Method (Step 1)
Free the apricots from the pits, cut into quarters and mix with a kilogram of sugar.
The resulting result is placed in a proportionate glass bottle, filling it 2/3.
Fill the rest of the space with cold water and place the container covered with gauze in the sun until fermentation begins (to speed up the process, the bottle should be regularly rotated 180 degrees).
When the contents of the bottle began to ferment (hissed, foamed and bubbled), you should provide the container with a lid with a water seal or a pierced rubber medical glove and rearrange it in a dark, warm place for 2 months.
At the end of fermentation, strain the liquid through cheesecloth, bottle it, cork it and place it in a cellar or refrigerator.
Cooking Method (Step 2)
Pour the unsqueezed apricot mass ahead of time with the prepared sugar syrup, cooling it to a temperature of 30 ° C.
Put the bottle back in the sun and repeat exactly all the steps from step 1, starting from the 2nd point.
After re-fermentation has ceased, carefully strain and squeeze out the pulp, then decant the first batch of liquid and mix both substances in a clean glass container.
An almost ready drink can withstand a couple of weeks in a dark, dry place.
Next, remove it from the sediment again, bottle it, cork it and send it to the refrigerator or cellar for about another two months. After that (hooray!) the double apricot is ready.
Apricot liqueur on vodka
List of ingredients
Apricots – 2 kg
Vodka – 1 l
Sugar to taste
Cinnamon – 2-3 pinches
Cloves – 2-3 pcs.
Method of preparation
Remove pits from apricots and cut into slices.
Peel the nucleoli from 1/3 of the seeds and chop them well. Mix the nucleoli prepared in this way with apricots and place it all in a glass bottle, filling it halfway.
Add cinnamon and cloves, then fill the contents of the bottle with vodka (if the above amount of vodka is insufficient to cover the apricot mass, the volume of alcohol should be increased).
Keep the resulting substance for three weeks in a warm, dark place. Then decant the liquid, add sugar to taste, bottle, cork and store in a dark, cool place.
Actually, you can put a dot on this, or you can put a comma. If you want to get a thicker liqueur, take the remaining pulp, cover it with sugar in a ratio of 1/1, close the lid and send for a month in a cool dark place.
Further, the infused pulp should be carefully squeezed out, the squeezed juice should be thoroughly mixed with the previously prepared liqueur, the result should be filtered, bottled again, corked and returned to the cellar for a few more weeks for final maturation.
Apricot liqueur on alcohol
List of ingredients
Apricots – 2 kg
Alcohol (40-45 degrees) – 1 l
Sugar to taste
Cinnamon – 2-3 pinches
Cloves – 2-3 pcs.
Method of preparation
Take the previous recipe for making apricot liqueur, replace the vodka present in it with alcohol diluted to a strength of 40-45 degrees and boldly proceed to prepare the drink.
For greater spice, at the first stage, you can add not cloves with cinnamon to the bottle, but marigold petals or saffron strands at the rate of 1 piece per liter of substance.
Apricot liqueur on moonshine
List of ingredients
Apricots – 2 kg
Moonshine – 1 l
Sugar to taste
Cinnamon – 2-3 pinches
Cloves – 2-3 pcs.
Method of preparation
The drink is less refined, but more intense. Everything is very simple. You take the same basic recipe and with a flick of the wrist you replace the vodka with a well-purified 50-degree moonshine.
At the same time, it would be nice to guess the moment when an early plum appears, and the apricots have not yet departed. In this case, half of the latter can be replaced with plum. Moreover, the remaining apricot kernels should still be enough.
And most importantly… When you taste the finished product, do not forget to pass a glass for the prosperity of our resource.
Relevance: 13.07.2016
Tags: Liqueurs, Liqueurs, Liqueurs, Liqueur Recipes