I am terribly sorry for all those who hate apricot, but this year it simply doesn’t disappear from my kitchen. Since I am a big apricot fan and since this year it is particularly abundant on my market (read: cheap), I keep on buying it, eating, transforming, preserving… And I can’t stop myself from relating all this on my blog.
Some of you might have noticed my preserving hobby also includes home liquors. Home made liquors aren’t a copy of those available on the market. Their aim is to create something new and special and among the home liquor makers rarely two identical bottles can be found. Making liquors at home is very simple, but requires a lot of patience (especially in the case of certain, slowly maturing ones). After straining the best idea is to put the bottles in a place where they will be easily forgotten, since a young disgusting liqueur sometimes changes into a divine beverage in a year.
I have already posted a sour cherry vodka (the definite number one), orange vodka, prune vodka and mandarin peel vodka (incredibly good!). All the home liquors need to mature, some hardly a couple of weeks (mandarin peel vodka), some at least a year (prune vodka), but they are rarely a disappointment and, apart from being drunk as a digestive or aperitif, they might be a very original ingredient in cocktails.
Two days ago I realised I haven’t made any apricot liquor yet and since apricots are particularly aromatic, I thought it’s high time I tried it. I already had the fruit, so I went to buy a bottle of gin and after a couple of minutes the liqueur making process started! Since this is the first time I make it, I can’t tell you what it will taste like, but I something tells me it will be a hit! I will update this post after my first tasting, in two months.
I opted for a rather dry liquor (the sugar is there only because apricots are tart), but more sugar can be added (up to 350g) if you prefer sweet alcohol.
Preparation: 10 minutes + 2 months before the first tasting
700 g apricots
700 ml gin
100 g sugar
Wash the apricots, pat them dry.
Cut the fruit in two pieces and put aside 5 kernels (throw away the rest).
Put the apricots and the kernels in a big jar.
Cover with gin and sugar.
Place in a dark place and shake every day to help the sugar to dissolve.
Strain the fruit after two or three months.
Filter the liquid through a coffee filter or cheesecloth.
Put into tightly sealed bottles.
Taste straight away or wait three more months before drinking it.
It will improve and change in time, anyway, so it’s always good to save at least a part of the liqueur for a later tasting.