Apricot liqueur at home. 5 recipes.

You can’t ignore apricot liqueurs – this berry is great for creating strong, sweet, spicy drinks. In this article, we will reveal the secrets of both “Apricots” – both bitter tincture on apricot pits, and sweet liqueur from the pulp, and also – we will learn several other interesting recipes for alcohol from apricots on vodka, cognac and even wine, including complex, but amazingly delicious triple apricot liqueur.

There are still a few interesting subspecies of alcohol left that did not fit into the articles about apricot wine and tinctures. But you can’t ignore apricot liqueurs – this berry is great for creating strong, sweet, spicy drinks. In particular, the famous French liqueur “Abricotine” is made on the basis of apricots. Today we will reveal the secrets of both “Apricots” – both bitter tincture on apricot pits, and sweet liqueur from the pulp, and also – we will learn several other interesting recipes for alcohol from apricots on vodka, cognac, wine, including – complex, but amazingly tasty triple apricot liqueur.

French apricot liqueur “Abricotine”

Abricotine is the most famous brand of apricot liqueur registered in France. A sweet tincture with the same name was produced in the USSR in the 70s. Many baking lovers know this drink – it is very widely used for soaking cakes, pastries and other confectionery products, including – it is included in the recipe for the popular Abricotine cake. French “Abricotine” is available in two versions – on the pits and on the apricots themselves. Both recipes can be easily repeated at home.

Sweet liqueur “Apricotine”

Sweet French apricot liqueur is painfully similar to apricot liqueur, but it has its own nuances. For him we need:

How to cook:

1. Washed and pitted apricots are ground in a blender until a homogeneous slurry is formed.
2. Water is boiled in a saucepan, sugar is introduced into it. The mixture is boiled until complete mutual dissolution, the foam that forms in this case must be removed.
3. The bones are broken, nucleoli are taken out of them, which must be carefully crushed. It will take no more than half the seeds – otherwise the apricot liqueur will turn out to be too bitter! You can put a quarter or less – depending on your tastes.
4. Crushed kernels, along with apricot porridge, are placed in a saucepan with syrup and boiled for about 10 minutes over low heat.
5. After that, the mixture must be cooled and diluted with vodka, mixed thoroughly and sent for infusion in a dark, warm place.
6. Within a month, the liquor must be shaken, and at the end of this period, filter it well through gauze, and if you don’t feel sorry for the time, then through a cotton filter (that’s another process!).

It is better to taste the finished “Abricotin” in a week or two.

Bitter “Abricotine” on the bones

“Apricotine” in a bitter version is prepared only on apricot pits, therefore, if you are afraid of the hydrocyanic acid contained in them, it is better not to risk it. However, authoritative sources claim that harmful substances pass into the drink only after 6 weeks (and are neutralized by sugar – прим. ред.), and our tincture will cook much faster.

How to cook:

1. The nucleoli are well crushed in a blender, mortar or in another accessible way, poured into a jar. Raisins are added to them, the whole thing is poured with vodka or 50-degree alcohol, shaken and sent for 3 weeks to a sunny place.
2. After infusion, the vodka is filtered through gauze, the thick fraction is thoroughly squeezed out, and the liquid is again cleaned through a napkin or cotton filter.
3. The filtered tincture on apricot kernels is again poured into a jar, fructose and vanillin are added there. The jar needs to be shaken well several times – so that the fructose dissolves, and send it to settle for another 2-3 days, until precipitation occurs.
4. Bitter “Abricotin” is filtered for the last time and that’s it – you can taste it!

Some more interesting apricot liqueurs

Apricot liqueurs are made with vodka, alcohol, cognac and wine, so there are plenty to choose from. In all three proposed recipes, bones play an important role.

Apricot lemon liqueur

How to cook:

1. Apricots are washed, dried with a cloth, cut into small slices, pitted and poured into a container for infusion.
2. From the seeds, you need to remove the kernels and throw them whole into a jar along with apricots. For this apricot liqueur, only a third of the seeds are needed – the rest can be saved and used for homemade Amaretto, because it is very problematic to get them out of season.
3. A mixture of apricot and kernels is poured with alcohol and sent to infuse in the sun for 6-8 weeks. In the process, the jar or bottle must be rotated so that the contents are evenly illuminated.
4. After infusion, the liquid is drained, and the pulp is squeezed out using several layers of gauze.
5. Syrup is prepared separately: water is poured into the pan, heated to 60 °, sugar is introduced into it. You need to cook for no more than 20 minutes, stirring and removing the foam so that the sugar dissolves. After that, the juice of half a lemon is squeezed into the saucepan and everything boils for another 10 minutes.
6. The finished tincture is poured directly into the hot syrup, after which everything is mixed and infused for another two days.
7. Now the homemade apricot liqueur needs to be filtered and bottled.

It is recommended to store the drink before tasting for at least 10 months, in a cold and dark place. If you want to achieve greater transparency, you can filter it once or twice through a cotton swab.

Apricot liqueur with vodka and cognac

How to cook:

The better the cognac, the better the drink will be. But bodying liquor “Martel” is also, of course, disgusting. In general, decide what is said “according to the possibilities and needs.”

1. Apricots are crushed in a blender or meat grinder, juice is squeezed out of them through cheesecloth – we do not need pulp. Juice is mixed with cognac, 1 liter of vodka is also added to it, the whole thing is infused in the light for 10 days.
2. Separately, a tincture is prepared on apricot pits. To do this, we need ground nucleoli, which we need to pour 250 ml of vodka and insist for 10 days, but in a dark place.
3. At the end of the specified period, both liquids are mixed, sugar is added to them – the liquor is infused in a dark, cool place until the sugar is completely dissolved.

In this recipe, it is recommended to tint the drink. To do this, the easiest way is not to immediately mix sugar with tincture, but to cook caramelized syrup from it in a small amount of water. After half an hour of boiling, the syrup will take on a brown hue and a special caramel aroma that will enrich the taste and smell of apricot liqueur.

Triple apricot liqueur with vodka and white wine

This recipe is the most complex of all presented. The drink uses methods for making apricot liqueur, liqueur and tincture on apricot pits. Nevertheless, it is quite possible to prepare even such an intricate liquor at home – there would be a desire and the necessary ingredients. They say that the result is 100% worth the effort – the drink turns out to be surprisingly tasty and unlike any other apricot-based alcohol.

Preparation:

1. First prepare the apricot liqueur. For her, we take the pulp from 4 kg. peeled, but not washed, pitted apricots, crush it and fill it with syrup made from all sugar and water. All this must be put in a dish with a wide mouth and covered with gauze. The liquid should be stirred periodically, and after 2-3 days, when everything is actively fermenting, send it under a water seal or a glove for a week. If the liqueur has not fermented, you can introduce 25 g of yeast into it – only be sure to use wine, not baker’s!

2. Apricot tincture is made separately. For her, you need to take the remaining apricots (they can be washed if you wish), remove the seeds, crush the fruits into gruel and pour all the wine into which add 1.2 liters of 45-degree alcohol (vodka).

3. At the same time, we prepare a tincture on apricot pits. For her, we need only nucleoli and strong 70% alcohol. Tinctures need 200 grams for every 4 liters of other drinks – you can cook exactly as much as you need or use the rest at your discretion.

4. After a week – ten days of infusion, all drinks are carefully filtered and combined, after which they are settled in a dark, cool place for a couple more days, until precipitation occurs.

5. When the precipitate has fallen, the drink must be filtered again (or drained with a straw), the liquor should be sent to a cool place for two to three months, then drained from the sediment again and poured into bottles.

As we can see, all liquor recipes are quite feasible with improvised means. So get going before the season ends! And in the near future I will please the readers of The Rum Diary with another curiosity, for which apricot pits will also come in handy for us – a recipe for a real Amaretto!