We say: A delicious nightcaps from the 2000s. With: Rye whiskey, tawny port, apricot brandy, and creole bitters. We say: Made to Jamie Boudreau's Mr Potato Head ratio. With: Bourbon, full-bodied vermouth, apricot brandy, and aromatic bitters. With: Cognac, cognac orange liqueur, apricot brand, orange juice, egg white, and aromatic bitters. We say: Sip though red wine to reach the apricot whiskey sour beneath. With: Bourbon, apricot brandy, lemon juice, orange juice, sugar syrup, and red wine. We say: An Irish whiskey-based, bittersweet aperitif cocktail. With: Irish whiskey, rosso vermouth, apricot brandy, and carciofo amari. We say: A fruity but sophisticated riff on a classic Daiquiri. With: Golden rum, apricot brandy, pineapple juice, lime juice, sugar syrup, and daiquiri bitters. We say: "A yellow version of Sam Ross' Paper Plane." With: Bourbon, gentian liqueur, apricot brandy, and lemon juice. We say: The classic rum and pineapple combo with a touch of rum funk and subdued apricot. With: Jamaican aged rum, coconut rum, apricot brandy, pineapple juice, orange juice, lime juice, and aromatic bitters. We say: A rum-laced, sherry sour with a balancing splash of apricot liqueur. With: Amontillado sherry, Jamaican aged rum, apricot brandy, lemon juice, sugar syrup, and aromatic bitters. We say: Another from The Savoy Cocktail Book. With: Gin, apricot brandy, dry martini, lemon juice, and grenadine syrup. We say: Gin-laced, tangy, herbal, fruity and citrusy. With: Gin, Strega, apricot brandy, kirschwasser, lemon juice, and orange bitters. We say: Named after the heir of a New York hardware company. With: Pisco, cognac-orange liqueur, apricot brandy, lime cordial, and grenadine syrup. We say: Rum funk-laced orchard and citrus fruit. With: Overproof white rum, apricot brandy, orange juice, lemon juice, and fernet. We say: Gin for strength, vermouth for dryness and apricot brandy to sweeten. With: Gin, dry vermouth, triple sec, and apricot liqueur. We say: Dry and mezcal-forward but apricot shines. With: Mezcal, apricot brandy, lime juice, pineapple juice, and aromatic bitters. We say: Three equal parts ingredients from The Savoy Cocktail Book. We say: As the name suggests, best enjoyed after a hearty meal. With: Orange curaçao, apricot brandy, and lemon juice. (I'd advise you avoid those brands with 20% or less, while over 30% is a tad punchy.) The term apricot brandy endures as the generic in much the same way that in our household we also call our Dyson vacuum cleaner a "Hoover" but depending on where you are in the world (labeling regulations vary), chances are this cocktail staple is actually simple labeled "apricot liqueur" with an alcohol strength between 24 and 30% alc./vol. Apricot brandy liqueurs should not be confused with apricot eau-de-vie, a spirit distilled from fermented apricot juice. Others are based on a blend of neutral spirit (distilled from sugar or grain) and brandy (distilled from fermented grape juice). Not all apricot "brandy" liqueurs are created equals, and some/many are based on neutral spirit rather than brandy. The word “Marillen” must not be confused with “Mirabellen”! Then, although both fruits have similarities in their German designations and look, they are two totally different stone fruit types: “Marillen” are apricots, whereas “Mirabellen” are small yellow plums / prunes.In cocktails, apricot brandy is one of the most used of the traditional "range liqueurs" and this fruit liqueur continues to thieve in contemporary recipes. However, also in more northerly regions, like Vintschgau in Southern Tyrol and Wachau in Austria, these succulent fruits are harvested between mid-July and mid/end of August. Nowadays apricots are grown especially in Mediterranean countries like Spain or Italy. The designation “Marille” for apricot is used customarily in Austria, Southern Tirol and parts of Bavaria. This is how this succulent Austrian liqueur specialty is made - with its round and aromatic taste, its palatable yet discreet scent, this genuine fruit juice liquor whets every appetite! About apricots Only mature, hand-picked South Tyrolean apricots are pressed to fruit juice, then cautiously mixed with alcohol and a bit of sugar. Apricot Liqueur About the Apricot Liqueur
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