Apricot liqueur: 5 recipes at home

Apricot liqueur - it is a cross between a liqueur and a tincture. It borrows viscosity and rich flavor from the former, and quite a solid strength from the latter.

It's also made from apricots: brandy, brew and moonshine, liqueurs, tinctures, wine, syrup

Triple apricot liqueur: a recipe for the strong of heart

Those who are not afraid of the complexity of the recipe for this drink will be doubly rewarded in the end. The reward for their efforts will be not only a wonderful liqueur that occupies a prominent place in the home alcohol arsenal, but also a genuine sense of pride in what they have done.

Ingredients

1. Ripe apricots - 10 kg

2. Vodka - 1.2 liters

3. Diluted food alcohol (70 degrees) - 500 ml

4. White wine - 3.6 liters

5. Water - 2 liters

6. Sugar - 2.5 kg

The method of preparation

1. To prepare the first component of the future liquor, you need to cook in advance sugar syrup.

2. Next, you need to select 4 kg of unwashed apricots, remove the seeds from them and mash the fruit well.

3. Put the mashed apricots in a spacious jar, pour syrup, cover with gauze and put in the sun until fermentation begins.

4. To speed up the process, the contents of the jar must be stirred periodically. If the apricots do not ferment, you should throw 25 g of wine (but only wine) yeast into the jug.

5. The fermented substance must be covered with a lid with a water seal or a pierced medical glove and placed in a dark, warm place until fermentation is complete.

6. For the second component, you need to take the remaining apricots, wash them, pit them and grind them to a puree.

7. Put the resulting substance in a glass bottle, pour wine and add vodka.

8. Then, close the container, shake it and put it in a dark, warm place to insist.

9. The third component is prepared by infusing 150 grams of crushed kernels, husked from apricot kernels, in a 70-degree water-alcohol solution.

10. To this end, both ingredients are placed in a small glass jar, kept in the sun for 3 days, and then transferred to the same warm, dry place.

11. After about 10 days (when the fermentation in the jar is complete), strain all three liquids, mix in a common container, close tightly and put in a cool, dry place for 3 days.

12. Then, the drink is filtered and returned to its original container for another couple of months. After this period, the drink is subjected to the last filtration, bottled and allowed to be served.

French apricot liqueur "Abricotine"

The legendary apricotine liqueur, associated with a sweet life in the era of decadence, is quite accessible for preparation at home. Moreover, this applies to both its variants - both sweet and bitter. Moreover, if you have successfully coped with the previous fierce triple liqueur, then no overseas apricots are scary to you anymore.

So, let's start with the sweet liqueur.

The ingredients

1. Ripe apricots - 500 g

2. Vodka - 3 liters

3. Water - 2 liters

4. Sugar - 3 kg

The method of preparation

1. Wash the apricots, separate them from the pits and mash them.

2. Remove the kernels from the seeds and grind one third to one half of them in a mortar.

3. From water and sugar prepare the syrup.

4. Add fruits and kernels to it. Keep the resulting mixture for 10 minutes over low heat.

5. Cool it all down, mix it with vodka and pour it into a jar.

6. Keep the container in a warm, dark place for a month, shaking it regularly.

7. Filter the finished liquor, bottle it and leave it to mature for another week.

Apricot kernel liqueur: bitter apricotin

This original drink, despite the fact that it contains a very decent amount of apricot kernels, is absolutely safe. The toxic substances contained in them begin to be released only after a month and a half of exposure; which, in our case, is not the case.

Ingredients

1. Apricot kernels - 100 g

2. Vodka - 500 ml

3. Raisins - 20 pcs

4. Fructose - 50 g

5. Vanilla sugar - 10 g

Method of preparation

1. Put the crushed kernels together with the raisins in a glass jar and pour vodka.

2. Shake the jar and place it in a sunny place to keep for 3 weeks.

3. Then strain off the liquid, squeeze the kernels into it and return to the jar, with the addition of vanilla and fructose.

4. Shake the container again and take it to a warm, dark place for a few days.

5. Then filter the drink, bottle it and go for the glasses.

Apricot liqueur on alcohol with lemon

And finally, a recipe for a refreshing sweet and sour drink of unusual strength.

Ingredients

1. Apricots - 1 kg

2. Water-alcohol solution (60 degrees) - 1.7 liters

3. Water - 350 ml

4. Sugar - 800 g

5. Lemon - 1/2 piece.

The method of preparation

1. Put finely chopped apricots and whole kernels with a third of the pits in a jar and pour alcohol over them.

2. Close the vessel and keep in a sunny place for a period of one and a half to two months. At the same time, the jar needs to be slightly rotated from time to time.

3. After the specified period, drain the liquid and squeeze the pulp into it.

4. In parallel, prepare sugar syrup, Boil it for 20 minutes, squeeze lemon juice into it and boil for another 10 minutes.

5. Then, mix the hot syrup with alcohol tincture and send it to ripen for another 2-3 days.

6. After that, the drink is filtered, bottled and sent to the basement or refrigerator, where it should stay for another 10 months.