Marie Brizard Apricot Liqueur, 70 cl

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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. At first glance, an apricot may look very similar to a peach, but the former is actually lighter in color. Tastewise, apricot tastes like a combination of peach and plum. The very flavor of apricot is the dominant taste of true apricot brandy. 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.) Let the pits steep for 2 months. (I let them steep in my bookshelf in the living room.) The vodka will turn dark amber.

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. 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. In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook.With: Amontillado sherry, Jamaican aged rum, apricot brandy, lemon juice, sugar syrup, and aromatic bitters. Apricot kernels contain harmful prussic acid, which upon ingestion can cause serious poisoning. That’s why it is recommended to play it safe and remove the pits. Classic Apricot Liqueur Baltimore Bang - This is another sweet and sour concoction made with apricot brandy, lemon juice, simple syrup, and bourbon . It usually has an orange slice as a garnish. li>Honey Honey You`ve got me wanting you!

The confusion around apricot liqueurs and apricot brandies is undoubtedly understandable, with various types being sold as brandy or liqueur. li>Recipes I named after zaar chefs Apricot brandy is an alcohol made by fermenting and distilling apricot juice. Sometimes, the apricot flesh and kernels are added to the mash to extract more flavor and various tasting notes. 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. The classic apricot liqueur is made without vodka by the method of natural fermentation. This yields a fairly strong sweet drink. Ingredients:The technology behind making apricot liqueur at home it is fairly simple—all you need is enough apricots. Let’s go over the two best recipes (with vodka and fermentation method) that will yield a fragrant drink with a beautiful rich shade.

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? When observing apricot brandy in a brandy snifter , you'll see that its distinctive coloration ranges from orange to amber. This fittingly accounts for the fruit it is made from. But some brands would show a colorless liquid. Famous Apricot Brandy Brands Ripe apricots of any varieties can be used to make homemade apricot liqueur. They should be as sweet as possible, though. First, sort the fruits and remove any spoilt or moldy ones. Then rinse and dry them.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. After pitting the apricots, rinse them with water and rub off any fruit parts with your fingers, a brush, or a sponge. Let them dry on a paper towel. If you have enough pits already, you can make the amaretto right away. If not, collect some more pits. In the meantime, transfer the dry pits from the paper towel to a small plate and cover them with a cloth – a light tea towel or even paper towels work fine - to protect them from dust and to keep them airy. Collect more pits over the weeks. As soon as you have enough, make the amaretto.

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. 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. You will need roughly 4-6 lb (2-3 kg) of small apricots to get 1 1/4 to 1 1/2 cups (300-360 ml) of pits. The amount needed largely depends on the kind of apricots – some have smaller stones, some varieties have larger ones. Go and make some apricot jam :-) 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. 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.In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: 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: 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. The estimated calories in a 1 ounce serving of apricot brandy is 87 calories. However, the calorie count could still vary within different brands. 4. How much alcohol is in apricot brandy? 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.