Apricot Liqueur IV
Apricot liqueur with this recipe is relatively easy and the product mild. It is nonetheless packed with delicious flavor.
Author: Chief Mixologist
Recipe type: Liqueurs
Serves: 1 bottle
- 1/2 pound dried apricots
- 16 ounces water
- 2 Tablespoons powdered sugar
- 12 ounces vodka
- 4 ounces brandy
- 1 1/2 Tablespoons sugar syrup
- Boil the dried apricots in the water for several minutes; baste them with the water while cooking.
- When very little water is left, let the apricots cool and put them in a large jar with the powdered sugar sprinkled over them.
- Add the vodka and brandy; shake well.
- If the fruit is not completely covered by liquid, push it down with a spoon.
- If not completely covered yet, add a little more vodka until it is covered.
- Close the jar tightly and let steep for two weeks.
- Pour off the liquid and mash the fruit in a bowl until as much as possible of the liquid is extracted from it.
- The liquid that remains in the fruit is richer in flavor than that which is poured off.
- Combine the poured off liquid with that squeezed from the fruit; add the sugar syrup and strain through dampened cheesecloth a few times until any remaining fruit pulp is gone.
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