Apricot liqueur: how to make it at home. Apricot liqueur cocktail

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweet-toothed people prefer to celebrate holidays with a glass of liquor in their hands. And those who are not too fond of sweets willingly use this drink to create a variety of cocktails. And for those, and for others, apricot liqueur will be a particularly good choice - the taste of such a fruit ennobles even the simplest components included in alcoholic mixtures. Yes, even without holidays, it can be useful for lovers of baking - to soak the cake layers for your favorite cake.

We althy enough people can afford real French apricot liqueur. Its taste, softness and aroma conquer even the supporters of stronger and less sweet drinks. Those who are “French” beyond their means, but do not want to pay for fakes, can easily prepare apricotine, as apricot liqueur is called, on their own. And even in several ways.

Apricot pitted liqueur

The easiest option is to spread jam in vodka - we will not consider it, since this is a profanation of a noble drink. Let's make it by all the rules.

Because some people are afraid of blueacid that the seeds contain, we will first describe how to make apricot liqueur at home without disturbing additions. Washed and dried fruits are broken, the bones are thrown away. The raw material processed in this way should be a kilogram. The apricot pulp is cut and covered with sugar (eight hundred grams for a sweet variety will be enough) for four hours to make the juice stand out. Then the bowl is put on fire, a glass of water is poured into it, the “compote” is boiled for about half an hour. When it cools down, the mass is rubbed through a sieve, filtered and combined with vodka.

Depending on the planned strength of vodka, one and a half to two standard half-liter bottles are taken. Apricot liqueur should be infused for at least two months. In general, the longer you stand it, the tastier it will turn out.

Apricot pitted liqueur

This option is more refined and expensive. In addition, it is for those who do not mind using apricot kernels. One and a half kilograms of fruit are processed into juice either using a juicer, or, if it is not available, using a meat grinder and gauze.

Two and a quarter liters of cognac and a liter of vodka are poured into the juice, the container is sealed and left in the pantry for ten days. Fruit bones are split, kernels are taken out of them, ground or pounded and poured with a glass of vodka for the same period. After the time has elapsed, both drinks are merged together. One and a half kilograms of sugar is poured into an almost ready apricot liqueur, after it is dissolved, you canpour the drink into beautiful bottles. By the way, it is better to add sugar in parts in order to stop in time and not oversweeten.

Now let's move on to cocktails you can create with your own aged liqueur.

Rainbow

Forty milliliters of apricot liqueur, champagne and pineapple juice are taken per glass, thirty milliliters of any lemonade and a tablespoon of cherry syrup. Ice cubes are poured at the bottom (a third of the height of the glass), pieces of peach and pineapple are placed on top (you can take canned fruits), after which all liquids are poured. You can celebrate the holiday!

Valencia

To make this cocktail with apricot liqueur, twenty milliliters of this drink is shaken with a shaker along with the same volume of orange juice and ice. The mixture is strained into a champagne glass and topped up with it to the desired level. Cocktail cherry - and the glass is served to the guest (or yourself).

Aqueduct

A small shot of vodka is shaken in a shaker, a spoonful of curacao and apricot liqueur and a spoonful of lime juice (you can use lemon, but the raisin will be lost). The cocktail is strained into a whiskey glass, where ice already lies, and the container is decorated with a circle of orange. Those who wish can have a bite to eat.

Coquette

Quite strong, but very tasty cocktail with apricot liqueur. Half a stack (30 ml) of gin and orange juice are combined with 15 ml of liquor, passed through a shaker with ice and strained intoglass.

Cocktail "Universe"

For him, a glass of tonic and a stack of liquor and gin are poured into a shaker. Lime juice is added - three tablespoons, and ice. A couple of minutes of shaking, and you can strain into a tall thin glass. Lime is used for decoration.

Cocktail "Amber"

The drink really turns amber. A glass of apricot liqueur and 150 ml of sweet champagne are poured into a tall glass with ice. You can take semi-sweet, but certainly not brut. For decoration, use two pieces of peach, preferably fresh.

My master

Why this apricot liqueur cocktail got its name is unknown. But the taste is pleasant, and its strength implies the use of dishes no larger than a glass for whiskey or a cognac glass. 30 ml of vodka and 20 ml of liquor are poured into a glass with ice. Other components are missing. Note that if you add a spoonful of lemon juice to a glass, then instead of "My master" you get "Charming Lady".

Gentle

For such a cocktail you will need as many as four types of drinks: anise and apricot liqueur, curacao and vodka. For thirty milliliters of a strong component, 10 ml (spoon) of each liquor is taken. Everything is shaken with a shaker in the company of ice, filtered into a glass, where ice and half an apricot soaked in brandy are already placed.