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Apricot liqueur is a cross between a liqueur and a tincture. From the first, he borrows ductility and rich taste, from the second – a rather solid fortress.
They also make apricots: brandy, mash and moonshine, liquors, tinctures, wine, syrup
Triple Apricot Liqueur: A Recipe for the Strong in Spirit
Those who are not afraid of the complexity of the recipe of this drink will be doubly rewarded in the end. The reward for their work will be not only a wonderful liquor, which occupies an outstanding place in the home alcoholic arsenal, but also a genuine sense of pride in what they have done.
Ingredients
Ripe apricots – 10 kg
Vodka – 1,2 l
Diluted food alcohol (70 degrees) – 500 ml
White wine – 3,6 l
Water – 2 L
Sugar – 2,5 kg
Method of preparation
To prepare the first component of the future liquor, you need to cook sugar syrup ahead of time.
Next, you need to select 4 kg of unwashed apricots, remove the seeds from them and knead the fruits well.
Fold the mashed apricots into a capacious jug, pour over syrup, cover with gauze and put in the sun until fermentation begins.
To speed up the process, the contents of the jar should be stirred occasionally. If the apricots do not ferment, 25 g of wine (but only wine) yeast should be thrown into the jug.
The fermented substance must be provided with a lid with a water seal or a pierced medical glove and placed in a dark, warm place until fermentation is complete.
For the second component, you need to take the remaining apricots, wash them, get rid of the seeds and grind to a puree state.
Transfer the resulting substance into a glass bottle, pour wine and add vodka.
Then, close the container, shake and put in a dark warm place to infuse.
The third component is prepared by infusing 150 grams of crushed nucleoli, peeled from apricot kernels, in a 70-degree water-alcohol solution.
To this end, both ingredients are placed in a small glass jar, kept in the sun for 3 days, after which everything is transferred to the same warm, dry place.
After about 10 days (when fermentation in the jug is completed), all three liquids are filtered, mixed in a common container, tightly closed and placed in a cool, dry place for 3 days.
Then, the drink is filtered and returned to its original container for another couple of months. After this period, the drink is subjected to the last filtration, bottled and gets the right to access the table.
French apricot liqueur “Abricotine”
The legendary liquor abricotine, associated with the sweet life in the age of decadence, is quite affordable to make at home. Moreover, this applies to both of its options – both sweet and bitter. Moreover, if you successfully coped with the previous hardened triple liquor, then you are no longer afraid of any overseas apricots.
So, let’s start with a sweet liqueur.
Ingredients
Ripe apricots – 500 g
Vodka – 3 l
Water – 2 L
Sugar – 3 kg
Method of preparation
Wash the apricots, remove the pits and mash.
Remove the nucleoli from the seeds and grind from a third to a half of them in a mortar.
Make syrup from water and sugar.
Add fruits and nucleoli to it. Keep the resulting mixture for 10 minutes on low heat.
Cool all this, mix with vodka and pour into a jar.
Keep the container in a warm, dark place for a month, shaking it regularly.
Filter the finished liquor, bottle it and, to top it off, leave it to ripen for another week.
Apricot Kernel Liquor: Bitter Apricotine
This original drink, despite the very decent amount of apricot kernels contained in it, is completely safe. Toxic substances in them begin to be released only after a month and a half of exposure; which, in our case, we are not talking about.
Ingredients
Apricot kernels – 100 g
Vodka – 500 ml
Raisins – 20 piece
Fructose – 50 g
Vanilla sugar – 10 g
Method of preparation
Put crushed nucleoli together with raisins in a glass jar and pour vodka over it.
Shake the jar and place in a sunny place, where to keep for 3 weeks.
Then decant the liquid, squeeze the nucleoli into it and return it to the jar, with the addition of vanilla and fructose.
Shake the container again and take it to a warm, dark place for a couple of days.
Then, filter the drink, bottle it and go for glasses.
Apricot liqueur with alcohol and lemon
And finally, a recipe for a refreshing sweet and sour drink of remarkable strength.
Ingredients
Apricots – 1 kg
Water-alcohol solution (60 degrees) – 1,7 l
Water – 350 ml
Sugars – 800 g
Lemon – 1/2 pc.
Method of preparation
Finely chopped apricots and whole kernels from a third of the available seeds put in a jar and pour alcohol.
Close the vessel and keep in a sunny place for a period of one and a half to two months. At the same time, the jar needs to be rotated slightly from time to time.
After the specified period, drain the liquid and squeeze the pulp into it.
In parallel, you should prepare sugar syrup, boil it for 20 minutes, squeeze lemon juice into it and boil for another 10 minutes.
Then, mix hot syrup with alcohol tincture and send to ripen for another 2-3 days.
After that, the drink is filtered, bottled and sent to the cellar or refrigerator, where it should be non-stop for another 10 months.
Classic recipe for apricot liqueur
Ingredients
Apricot – 1 kg
Sugar – 1 kg
Cinnamon – a pinch
Water – 1,5 L
Alcohol or vodka – 750 ml
Method of preparation
Free the apricots from the pits and mash, and crush the pits.
Mix both masses, place in a bottle, pour alcohol or vodka and incubate for 7 days, stirring 1-2 times every day.
Then add the syrup made from sugar and water with cinnamon.
Filter the liqueur and bottle it.
Relevance: 23.06.2018
Tags: Liqueurs, Pourings, Liqueurs, Recipes of liqueurs