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Apricot liqueur
Aug. 24th, 2008 02:06 amAs mentioned, I started infusing vodka with apricots. The first time I Googled for recipes, I found a couple that included a series of steps, not just fruit + booze, though I couldn't find them the second time I went looking, so my 'recipe' was rather seat of the pants.
( process within )
Last night was the first real tasting, and it's pretty good. It amazes me that the texture is right, the sugar giving it the right 'thickness' for a sipping liqueur. The plain apricot has the expected fruitiness. The ginger-apricot has a bit of heat, not a lot. And the pepper-apricot is, um, zingy. Very much so. I might add some of the extra plain apricot sugar round to it, to tone it down a little, balance the heat with more fruit.
Added bonus: sugared boozy fruit, which would probably be good on ice cream, and has already proven good on chicken.
It worked! It actually worked! I may have to do more with this.
( process within )
Last night was the first real tasting, and it's pretty good. It amazes me that the texture is right, the sugar giving it the right 'thickness' for a sipping liqueur. The plain apricot has the expected fruitiness. The ginger-apricot has a bit of heat, not a lot. And the pepper-apricot is, um, zingy. Very much so. I might add some of the extra plain apricot sugar round to it, to tone it down a little, balance the heat with more fruit.
Added bonus: sugared boozy fruit, which would probably be good on ice cream, and has already proven good on chicken.
It worked! It actually worked! I may have to do more with this.