Marie Brizard Apricot Liqueur, 70 cl

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After pitting the apricots, I will run them under water and rub off any fruit parts, since those can get moldy. You can use a vegetable brush or a sponge, but I usually just scrub them clean with my hands. This takes a matter of seconds per pit. The confusion around apricot liqueurs and apricot brandies is undoubtedly understandable, with various types being sold as brandy or liqueur. li>Sharon123's Cook-a-Thon Cookbook Strain the tincture through cheesecloth and squeeze it well. Mix both liquids (apricot infused vodka and tincture) and seal the mixture. Age for 5-7 days in a cold dark place before drinking. Apricot infused vodka can be stored for up to 3 years. Wash the apricots under cold running water, remove the spoiled ones and dry the remaining ones. Cut them in half, then in four. Eliminate the stones, but set aside four or five; pound them with a meat mallet to open them.

li>Recipes I named after zaar chefs Any dried apricots are fine for this recipe, whether they be called dried, soft, ready to eat... they'll all work, no matter how cheap. That goes for the vodka too... by the time you've soaked the apricots and added other things to it, it doesn't taste like vodka anymore. So use whatever vodka you have.a href="http://www.recipezaar.com/member/58104">~Rita~: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. Her cookbooks focus on a variety of inspired topics, many of them health-related, and the introductions often provide an encyclopedic disquisition on the topic at hand. Some stand-outs: Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: Apricot Sour - This whiskey sour variation substitutes the whiskey with apricot brandy. It is mixed with lemon juice or sour mix and simple syrup. Put the wine into a saucepan, heat very gently with the sugar until the sugar dissolves. Allow the wine and sugar to go cold, pour over the apricots. Close the lid loosely so no insects find their way in.

Now it’s about time you bottled the apricot drink, sealing it tightly. Let it age for 30-60 days in a fridge or cellar prior to drinking it. If it’s cloudy you can decant it once again and filter it through a cotton wool. a href="http://www.recipezaar.com/member/1533">Dancer You can tailor homemade amaretto perfectly to your preference. You love Amaretto with a hint of vanilla? Add a vanilla bean. Is the flavor too intense for you? ‚Thin‘ it with a little more vodka. You don’t like it overly sweet? Reduce the sugar. The biggest advantage of the homemade version is probably that you know exactly how much sugar goes in. There is no artificial color needed, nor are preservatives. Let the pits steep for 2 months. (I let them steep in my bookshelf in the living room.) The vodka will turn dark amber. The long version: First of all, collect the apricot pits. You will need roughly 4-6 lb (2-3 kg) of small apricots to get 1 1/4 to 1 1/2 cups of pits. This depends largely on the kind of apricots – some have smaller stones, some varieties have larger ones. If I don’t make apricot jam, which requires a large amount of apricots, I usually collect the pits over weeks to get the amount needed.

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Not all apricot "brandy" liqueurs are created equals, and some/many are based on neutral spirit rather than brandy. Others are based on a blend of neutral spirit (distilled from sugar or grain) and brandy (distilled from fermented grape juice). Apricot brandy liqueurs should not be confused with apricot eau-de-vie, a spirit distilled from fermented apricot juice. Apricot brandy has been around for years, and it continues to be a great asset in the drinks scene. Whether you’re mixing it with other alcohols or enjoying it neat, apricot brandy is always a good choice. This brandy tastes excellent when paired with desserts with fruit flavors like berries, lemons, and cherries. Spices such as cinnamon, nutmeg, and vanilla also enhance its flavors. Another great way to find Greek recipes is to go cirectly to evelyn/athens' recipe list and then sift for Cuisine-->European__>Southern-->Greek. She currently has 142.) Despite being labeled brandy, some people get confused about whether it should be appropriately known as brandy or Eau-de-vie. Let's break it down by differentiating the two.

Liqueurs are always expensive to buy because of the alcohol content. Whilst you still need to buy alcohol to make your own (vodka in this case), it nevertheless works out more economical to make fruit liqueurs at home than to buy them. Plus you have the satisfaction of knowing that you made it yourself. As with most liqueur categories, the apricot liqueur world has moved upmarket in recent years, and while you’ll find plenty of artificial, candy-colored products on the bottom shelf of your local liqueur store, the five liqueurs (and one brandy eau-de-vie) reviewed here are all authentic, made from real apricots — sometimes just apricots, sometimes plenty of other ingredients, as you’ll see below. li>Honey Honey You`ve got me wanting you! When making apricot jam or a cake, I collect the pits instead of tossing them. I put the pits in a sealable jar and let them steep in vodka for 2 months. The alcohol will gradually darken to an amber color and intensify its flavor. After steeping, I strain the pits and add a little sugar. Done. Leave for 24 hours. Add the vodka and glycerol. Clip down the lid, swirl the jar to incorporate everything.On the other hand, an eau de vie is described as a colorless brandy produced by fermenting and distilling. It is a specific name that caters to brandies that are made with any other fruits that are not grapes. With this, it's safe to say that Apricot Brandy is an eau de vie. The industry uses "liqueur" to refer to the sweetest kind of apricot brandy made from neutral spirits like vodka. Meanwhile, "brandy" is generally used to refer to apricot brandies that are the lesser sweet kind and are made from aged brandy. 3. How many calories are in apricot brandy? Brandy is a broad term for a distilled spirit produced from wine, juice, or mash from any fruit or vegetables. Usually, if the word "brandy" is used alone, it pertains to grape-made brandies. Our body can deal with small amounts of amygdalin but a high dose could be poisonous. Therefore, you have to decide for yourself if you consider making and drinking this amaretto is safe enough for you. If you are planning on drinking it on its own, I’d recommend you enjoy it within reason and do not get wasted on this liqueur. As we all know: The dose makes the poison. Strain out the pits through a strainer. Filter the strained liquid through a multi-layered cheesecloth into a pitcher to remove fine sediment. This will make the finished liqueur even clearer.