How to Make Apricot Liqueur
Apricots are a warm weather fruit and so are difficult to cultivate in the UK. 
This sees most of them on sale over here imported from the hotter parts of Europe or sometime from South Africa or Chile. They can usually be found in British supermarkets from May to September. The best flavoured apricots are those with a richer, deeper colour – the paler varieties can be bland.
Chutneys, jams, cordials and liqueurs are often seen as an ideal way to use up a glut of seasonal fruit. However homemade apricot liqueur benefits from the inclusion of dried apricots for a deeper intensity of flavour and sweetness.
Homemade apricot liqueur recipe
The ratios for this recipe are one part fresh apricots, one part unsweetened dried apricots to two parts vodka and half a cup of sugar syrup.
A simple sugar syrup can be made by combining equal parts of water and sugar in a small saucepan and heating gently until the sugar dissolves. Allow to cool.
The apricots, both fresh and dried, should all have their stones removed and be diced. Fill your sterilised jars with the fresh and dried apricots mix and cover over with vodka. Seal the jars and store in a cool, dark place to allow the flavours to infuse for at least a week.
After the week, use a fine sieve to strain the liquid out of the jars. Strain again through a clean muslin cloth to fully refine the liquid of any fruit particles.
Stir the sugar syrup into the fruit liquid then pour into a fresh set of sterilised bottles, seal and store in a refrigerator for a maximum of three months.
Using your apricot liqueur recipe
Get busy with your cocktail kit with this sophisticated liqueur and wow your party guests.
Angel Face
15ml apricot liqueur
15ml apple brandy
30ml gin
Stir the ingredients together with some cracked ice. Strain into a cocktail glass and serve immediately.
Late night apricot cocktail
30ml triple sec
30ml apricot liqueur
Half a teaspoon lemon juice
Add all the ingredients to a cocktail shaker with some ice cubes, shake well then strain in a cocktail glass to serve.
Apricot Sour
60ml apricot liqueur
30ml lemon juice
Half a teaspoon caster sugar
Half fill a cocktail shaker with ice cubes then add the apricot liqueur, lemon juice and sugar and shake well. Strain into a cocktail glass and serve garnished with a maraschino cherry and a wedge of orange.
