Apricot tincture: 5 recipes at home

Any beginner can make apricot tincture. All recipes require a minimum of experience and complex manipulations, and the final drink will undoubtedly delight you with its taste and aroma.

They also make it from apricots: brandy, brew and moonshine, liqueur, liqueurs, wine, syrup

Sweet apricot tincture with vodka

Let's start with the simplest option: a classic drink made from fresh, ripe fruit.

List of ingredients

1. Apricots - 1 kg

2. Sugar - 1 kg

3. Vodka - 1 liter

Method of preparation

1. Wash the apricots, pit them and put them in a suitable jar.

2. Fill the container with fruit to the top with vodka, close the lid and put it in a sunny place for a month.

3. Then decant the liquid into a clean container, and cover the unpeeled apricots with sugar, close the lid again and return to its original place for another half a month. This time, the jar should be shaken from time to time to speed up the sugar dissolution.

4. After the above period, filter the contents of the jar, squeeze the apricot pulp into it through cheesecloth and mix thoroughly.

5. Gradually add the resulting sugar solution to the apricot vodka. At this stage, there is a danger of over-sweetening the drink; accordingly, as the sugar component is added, the tincture should be periodically tasted (be careful not to overdo it).

6. The almost finished tincture should be kept in a cool, dark place for another week.

7. Next, the liquid is filtered again and finally bottled.

Apricot tincture on alcohol with honey and mint

The drink is recommended to be consumed not only for entertainment, but also for medical purposes (in particular, in case of gastritis, puffiness and diseases of the cardiovascular system).

List of ingredients

1. Apricot juice - 500 ml

2. Water-alcohol solution (60-70 degrees) - 500 ml

3. Water - 300 ml

4. Honey - 150 g

5. Peppermint - 25 g

The method of preparation

1. Pour boiling water over the mint and leave it covered for 5 hours.

2. Strain the broth and mix it with alcohol, honey and apricot juice (you can, of course, use store-bought juice, but it will not be as bright).

3. Pour the resulting mixture into a jar, close the lid and send it to a dark, warm place for half a month (during the first week, the liquid should be shaken periodically).

4. The finished tincture should be well filtered and bottled for later use.

Tincture on apricot kernels

It is a tincture on apricot kernels, it is a tincture on apricot kernel, it is a tincture on apricot kernels. Whatever it is called, you will get a very refined drink with an almond flavor, somewhat reminiscent of the beloved amaretto.

For cooking, both good vodka and food alcohol diluted to a strength of 45-50 degrees are suitable.

We do not recommend using even very well purified moonshine in this case. Tincture on apricot kernels on moonshine, due to excessive saturation of the alcohol component, will largely lose the same almond flavor that is so appreciated in this drink.

List of ingredients

1. Apricots - 1 kg

2. Vodka / Alcohol 40% - 500 ml

3. Sugar - 250 g

4. Cloves - 2-3 pcs.

5. Cinnamon - 1 pinch

6. Vanilla - 1 pinch

The method of preparation

1. Separate the washed and dried apricots from the pits.

2. Pit the kernels and grind them thoroughly.

3. Put the fruits, kernels and spices in a glass jar and fill with alcohol. Close the container tightly with a lid and put it in a dark, warm place for a month.

4. Thoroughly strain and filter the tincture prepared in this way.

5. Then it is bottled and, if desired, sent to ripen for another month in a cool, dark place.

Tincture on apricot chips

Unlike the previous version, this unconventional tincture is made on moonshine and only on moonshine. Actually, the purpose of this operation is nothing more than to refine the home distillate.

It all started with creating an imitation of aging moonshine in an oak barrel by infusing the finished product with oak chips. Later, some unnamed folk experimenters tried to use chips of other deciduous trees instead of oak; including apricot. In the latter case, the drink acquires a kind of soft velvety flavor, appreciated by many lovers of alcoholic exoticism.

List of ingredients

1. Moonshine (45-50 degrees) - 10 liters

2. Apricot chips - 200-300 g

The method of preparation

1. Peel the bark off a dry apricot log, then chop it into pegs 2 cm in diameter and 10 cm long.

2. Soak the chips for a day in cold water (change the water every 8 hours).

3. Then keep the pegs in a soda solution for 6 hours (30 g of soda per 5 liters of water). Rinse the wood, throw it into a pot of water and boil it over low heat for 50 minutes.

4. Next, rinse the wood chips again and dry them in a well-ventilated shade for a day. After that, "brown" the pegs in the oven for 2 hours at a temperature of 140-160 °C and store them in a warm, very dry place.

5. Before direct use, the wood chips should be heat-treated by spreading them on an oven or microwave oven rack. When the wood is lightly burned (the first haze appears), the moonshine infused on it will acquire a light fruity-floral flavor; with medium burning (smoky smell appears), you get a drink with a caramel-nutty taste, accompanied by spicy notes; with strong burning (the wood begins to change color), the tincture acquires a smoky taste with a subtle chocolate undertone.

6. Put the fried cod in a bottle and pour moonshine over it.

7. Keep the container under a tight lid in a cool dark place for 3 months to six months.

8. After 3 months, the drink should be periodically tasted until it acquires the optimal taste for you.

9. If you are satisfied with the result of the tasting, strain the drink through cheesecloth, bottle it, let it rest for another week and invite guests.

Refined apricot tincture

Ingredients

1. Vodka - 1 liter

2. Apricot fresh juice - 400 ml

3. Apricot kernels - 1 cup

4. Sugar - 800 g

5. Crushed coriander and cloves - 2 g each

The method of preparation

1. Grind apricot kernels well, mix with apricot juice, spices and sugar.

2. Stir until the sugar dissolves, add vodka and pour into a large container.

3. Close, leave for 30 days in a warm place.

4. Strain thoroughly and pour into dry bottles, seal tightly and store in a cool place.

Update: 21.06.2018

Category: Liqueurs and Tinctures