They prefer to celebrate sweet tooth holidays with a glass of liquor in their hands. And those who don’t welcome sweets are willing to use this drink to create a variety of cocktails. And for those, and for others, apricot liquor will be a particularly good choice - the taste of such a fruit ennobles even the simplest components that are included in alcoholic mixtures. And even without holidays, it can be useful for baking lovers - soak cakes for your favorite cake.
Sufficiently wealthy people can afford real French apricot liquor. Its taste, softness and aroma conquer even supporters of stronger and less sweet drinks. Those who can’t afford the “Frenchman” and don’t want to pay for fakes, can cook apricotin, called apricot liquor, on their own without much difficulty. And even in several ways.
Seedless Apricot Liqueur
The easiest option - to spill jam in vodka - we will not consider, since this is a profanation of a noble drink. Let's do it by all the rules.
Since some people are afraid of hydrocyanic acid, which the seeds contain, we will first describe how to make apricot liquor at home without disturbing additions. Washed and dried fruits are broken, seeds are thrown away. Processed in this way raw materials should turn out a kilogram. Apricot pulp is cut and filled with sugar (eight hundred grams for a sweet variety will be quite 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 fortress 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.
Pitted Apricot Liqueur
This option is more sophisticated 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, 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 for ten days in the pantry. The fruit seeds are cracked, kernels are taken out of them, ground or crushed and poured with a glass of vodka for the same period. After time, both drinks merge together. One and a half kilograms of sugar is poured into an almost finished apricot liquor, after it is dissolved, you can pour the drink into beautiful bottles. By the way, it is better to add sugar in parts in order to stop on time and not to sweeten.
Now let's move on to cocktails that can be created on the basis of your own aged liquor.
"Rainbow"
Forty milliliters of apricot liquor, champagne and pineapple juice are taken for one glass, thirty of any lemonade and a tablespoon of cherry syrup. Ice cubes are poured into the bottom (a third of the height of the glass), slices of peach and pineapple are placed on top (you can take canned fruit), after which all the liquids are poured. You can celebrate the holiday!
Valencia
To make such a cocktail with apricot liquor, twenty milliliters of this drink is shaken with a shaker along with the same amount of orange juice and ice. The mixture is filtered into a champagne glass and added to the desired level. Cocktail cherry - and the glass is served to the guest (or himself).
"Aqueduct"
A small stack of vodka is shaken in the shaker, a spoonful of curacao and apricot liquor and a spoonful of lime juice (lemon can be used, but the highlight will be lost). The cocktail is filtered in a glass for whiskey, where ice already lies, and the container is decorated with a circle of orange. Those who wish can have a bite.
"Yoke"
Pretty strong, but very tasty cocktail with apricot liquor. Half a stack (30 ml) of gin and orange juice are combined with 15 ml of liquor, passed through ice through a shaker and filtered into a glass.
Universe Cocktail
For him, a glass of tonic and a stack of liquor and gin merge into a shaker. Lime juice is added - three tablespoons, and ice. A couple of minutes of shaking, and you can filter in a tall thin glass. Lime is used for decoration.
Amber Cocktail
The drink really turns amber. A tall glass with ice is poured a stack of apricot liquor and 150 ml of sweet champagne. You can take semisweet, but certainly not brut. Two pieces of peach, preferably fresh, are used for decoration.
"My Lord"
Why this cocktail with apricot liquor got such a name is unknown. But the taste is pleasant, and its strength implies the use of dishes no larger than a glass for whiskey or cognac. 30 ml of vodka and 20 - liquor are poured into a glass with ice. Other components are missing here. Note that if you add a spoonful of lemon juice to the glass, instead of “My lord” you will get a “Charming Lady”.
"Gentle"
For such a cocktail you will need as many as four varieties of drinks: anise and apricot liquor, curasso and vodka. For thirty milliliters of the strong component, 10 ml (spoon) of each liquor is taken. Everything is shaken by a shaker in the company with ice, filtered in a glass where ice and half of the apricot soaked in brandy are already placed.