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- Dish type
Makes any glass of soda water so much better! Use as a normal cordial. Add 1 tablespoon per glass.
13 people made this
IngredientsMakes: 1 Bottle
- 500g apricots, stoned and chopped
- 300g light brown soft sugar
- 2 lemons, juiced
- 300ml water
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Join ingredients into a pot and bring to a boil.
- Simmer for 15 minutes until a thin syrup is formed and fruit breaks down.
- Allow to cool, then press through a sieve.
- Bottle the syrup and keep in the fridge.
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Apricot Sour Cocktail
Sour drinks come in many flavors and, as you might expect, the Apricot Sour features the taste of apricots. That's apricot brandy, to be exact, and it's a fabulous, simple cocktail that anyone can enjoy
As is the case with many 'sour' drinks, to make this one we take the popular Whiskey Sour formula and simply substitute apricot brandy for the whiskey. It's a quick switch and one of the great aspects of the sour family of cocktails. Once you know how to make one, it's very easy to figure out the others.
There are a few ways that you can approach the Apricot Sour and we'll explore those options below the recipe. No matter how you mix it, one thing's for sure: this is a great and classic cocktail.
Apricot cordial for the holidays
Is there still time to make your own liqueur for the holidays, for toasting or giving? Sure. And it's much less demanding than making something like limoncello.
Just buy a pound of dried apricots (get California apricots, which are tangier and more aromatic than the cheap imported kind). Put them in a large jar, add two cups of sugar and enough vodka to cover the apricots by about an inch -- up to one and a half 750-ml bottles of vodka. You can vary this to taste. Put in more sugar if you want it sweeter, more apricots if you want it tangier. Light rum can substitute for the vodka, or part of it.
Then seal the jar and wait, shaking it once a day until the sugar dissolves. Immediately the liquor will start taking on a beautiful tawny color. Add more vodka if it sinks below the level of the apricots. This will make about a quart.
The flavor will improve for up to six weeks, but the cordial is thoroughly drinkable after four -- mellow and soothing, a taste of drowsy summer. Throw some into Champagne to make an apricot Bellini. (If you like the flavor of prunes, you can make a prune cordial the same way, but go a little easy on the sugar -- you can always add some when you're ready to decant the result.)
Here's a little trick. To punch up the apricot flavor, add half a teaspoon or so of almond extract.
And here's another. When you've strained the apricot cordial from the fruit, save the apricots. They make a grown-up garnish for ice cream.
Apricot Brandy cocktail recipes
Shake all ingredients (except lime wedge) with ice and strain into a cocktail glass. Add the wedge of lime and serve.
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry, and serve.
Stir all ingredients well with cracked ice, strain into a cocktail glass, and serve.
Pour apricot brandy and lime juice into a highball glass almost filled with ice cubes. Add club soda, stir and serve.
Pour apricot brandy. Add lemon juice. Fill in with orange juice and add ice cubes. Shake.
Optional: Add 1/2 oz triple sec, or 1 teaspoon grenadine.
Pour ingredients into an ice-filled collins glass. Add a lemon spiral to finish.
Pour the apricot brandy, lemon juice and sugar into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a collins glass almost filled with ice cubes. Add the club soda, stir well, and serve.
Pour the apricot brandy, lemon juice and sugar into a cocktail glass half-filled with ice cubes. Shake well, and strain into a cocktail glass. Garnish with an orange wedge and a maraschino cherry, and serve.
Pour the apricot brandy into a highball glass. Fill with tonic water, garnish with a twist or spiral of lemon peel, and serve.
Shake well over ice cubes in a shaker. Strain into a cocktail glass, sprinkle with nutmeg, and serve.
Pour the apricot brandy into a collins glass filled with ice cubes and add the soda. Stir gently and garnish with some fresh raspberries and an orange peel.
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Shake all liquid ingredients with ice and strain over ice cubes. Serve with straw.
Shake all ingredients with ice, strain into a cocktail glass, and serve.
Pour the apricot brandy, DeKuyper Peachtree schnapps, Kahlua coffee liqueur and sour mix into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a 10-12 oz highball glass. Fill with 7-up. Stir, and serve.
Blend briefly with half a glassful of crushed ice. Serve in a wine goblet.
Stir brandy and chartreuse with ice and strain into a cocktail glass. Float unbroken egg yolk on top and serve.
Shake ingredients together with crushed ice in a cocktail shaker. Strain into a cocktail glass, and serve.
Pour into an ice-filled highball glass, and serve.
Blend briefly with three-quarters of a glassful of crushed ice. Serve in a double-cocktail glass garnished with a slice of orange speared with a cherry.
Pour the apricot brandy, triple sec and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.
Shake, strain into a cordial or liqueur glass, and serve.
Shake all ingredients with ice, strain into a chilled whiskey sour glass, and serve.
How Nalewka Is Made
Popular commercial brands of nalewki are Babuni and Szambelan and they tend to have a lower alcohol content than those created at home. Recipes vary from region to region and family to family but, basically, two methods are recognized.
In the first, alcohol is poured over fruit or whatever ingredient is going to be infused and is allowed to macerate for about six weeks. It is then strained and sugar, sugar syrup or some type of sweetening agent and any spices are added and, again, the liquid ripens for another several weeks. It can then be strained and bottled and drunk immediately or held for longer storage. In the second method, the fruit, alcohol, and sugar are mixed together and allowed to sit for 60 days and then strained and bottled.
7 Cordial Cocktails To Get Your Fruity, Floral Fix This Summer
Envision the perfect summertime drink. It probably involves plenty of fresh fruit, a pretty garnish, and a generous dose of alcohol. But dream cocktails aren't just born of any old spirit.
Enter cordials, the secret ingredient that will bring your dream cocktail to life. The bubbly juice &mdash popular in Northwestern Europe &mdash is made from flowers or fruit (or both!) and sugar, and is a summer must-have.
Even though they're sweet, cordials have an impressively smooth and subtle flavor that enhances even the most savory of drink recipes. So, whiskey lovers, fear not &mdash it pairs well with a wide range of spirits, providing just a splash of fruitiness.
Get in summer mode and try out one of these 7 festive cordial cocktail recipes. Pretty soon, you'll consider cordials to be a bar cart staple.
3 oz. vodka divided (gin works too)
2 ruby red grapefruits
2 tsp. elderflower cordial divided, syrup
1 small bunch thyme
Using two stemless wine glasses, pour 1.5 oz of vodka into each. Using a glass juicer or using your hands, squeeze juice from each grapefruit then pour evenly into each glass. Add 1 tsp. of elderflower cordial into each glass, along with a handful of ice cubes. Top with sparkling water and garnish with a sprig of thyme.
2 oz. Bourbon
Rhubarb strands (for garnish)
In a glass, add the rhubarb cordial. Fill with ice (preferably crushed but if you don&rsquot have crushed, cubes are fine too). Then carefully tilt the glass and fill with a bit of water or club soda. Using a spoon, pour bourbon over top and layer on the top of the drink. Garnish with mint, rhubarb and a straw (so your guests can stir all the ingredients together after being wow&rsquod by the beautiful presentation).
3 oz. whisky
1 to 2 oz. Elderflower cordial
2 oz. Drambuie
A few drops of Angostura bitters
2 sprigs of rosemary (for garnish)
Combine all liquid ingredients in two glasses with ice. Let sit for five minutes, then stir to combine. Mix in a few drops of Angostura bitters. Garnish with rosemary, and enjoy!
1 part Belvoir Elderflower Cordial
1 part Lemon Juice
2 parts Gin
1 tbsp. apple sauce
6-8 mint leaves
Add all the ingredients to a tall tumbler or old jam jar. Fill with crushed ice and mix with a spoon. Fill with more ice. Garnish with a mint leaf.
2 oz. Tamsworth T urmeric Cordial
1 oz. fresh lemon
1/2 oz. honey syrup
3-4 thin slices of cucumber
Muddle cucumbers in bottom of a shaker, add all liquid ingredients, and shake with ice. Strain into a coupe glass, and garnish with a cucumber floating on top.
50 mL. Bombay Sapphire gin
15 mL. vermouth
10 mL. elderflower cordial
75 mL .ginger ale
1 large mint sprig
2 lime wedges, freshly cut and squeezed
1 freshly mandolined ginger root
Squeeze two freshly cut lime wedges into a clean glass and then drop them in. Measure and pour in the elderflower cordial, vermouth, and Bombay Sapphire gin into the glass over the lime. Swirl well to mix. Fill the glass completely full of good quality cubed ice and briefly stir with a bar spoon to chill.
Sitting on a picnic blanket in the sun, sipping one of these: It doesn't get more summery than that.
125 mL. elderflower cordial (1/2 cup)
1 lime juiced
Pour the elderflower cordial into a jug. Scoop the seeds from the passionfruit into the jug and add the lime juice. Top up with sparkling water to taste. I made mine up to a liter (4 cups) but you can do more or less according to your preference. Serve over ice.
Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Apricot Vodka Fruit Liqueur Recipe
Apricot Vodka, Something different but everyone’s cup of tea.
Ingredients you’ll need:
- 3/4 cup fresh apricots, stoned and diced
- 3/4 cup unsweetened dried apricots, diced
- 1 1/2 cups vodka
- 1/4 cup simple syrup, plus more as desired
- Place the fresh and dried apricots in a clean kilner jar and pour in vodka. Make sure the Fruit is totally covered in the liquid. Seal jar and leave to infuse for a week at room temperature.
- After a week, strain the mixture through a fine mesh sieve to remove the fruit pieces, pressing gently to extract additional liquid. Then strain again through a fine mesh strainer lined with a triple layer of cheesecloth.
- To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- In a clean kilner jar combine the strained liquid with simple syrup. Stir to combine, taste, and add more simple syrup if desired. Store in sealed container in the refrigerator for up to 3 months.
Try some of our other Vodka based liqueur recipes or learn about where apricots come from and their history
Lemon and mint cordial
A lovely, zingy cordial for summer drinks. Try it with soda or fizzy water and lots of ice. Makes 1.5 litres.
Hugh Fearnley-Whittingstall's lemon and mint cordial: 'A lovely zingy summer cordial.' Photograph: Colin Campbell for the Guardian
A couple of large bunches of mint – about 75g in total
Finely grated zest of 5 lemons, plus their juice (about 150ml in total), strained to remove pips and fibres
750g granulated sugar
Tear up the mint, stalks and all, and put into a large bowl with the lemon zest. Pour over a litre of boiling water and leave to infuse overnight, or at least for several hours. Sterilise some bottles with swing-top lids or screw tops (see introduction).
Line a sieve with a piece of muslin or clean, thin tea towel and place over a saucepan. Pour the minty, lemony liquid through the sieve, then gather up the corners of the cloth and twist them, so you squeeze every last drop of flavour out of the mint and lemon zest. Add the strained lemon juice and the sugar, heat gently, stirring to dissolve the sugar, then bring to a simmer and cook for two minutes.
Use a funnel to pour the hot liquid into the hot, sterilised bottles. Seal the bottles and leave to cool before labelling. The cordial will keep for about six weeks in the fridge. If you want to keep it for longer, leave it to cool in the pan, pour into plastic bottles and freeze.
Frequently asked Questions
- Question: What to add to BBQ sauce to make it spicy?
Answer:Or any other spicy condiment, really: swirl in some sambal oelek, gochujang, or harissa. Play with the smoky notes found in a can of adobo sauce, or the citrus flavors in Cuban mojo. Another source of smoky flavor: smoked paprika. Or try hot paprika, if that’s more your thing, or chile powder or ground cayenne pepper.
- Question: What is the hottest BBQ sauce?
Answer:Reaper BBQ Sauce
- Question: What is the best Korean BBQ sauce?
Answer:Korean Bulgogi Marinades TestedSeriously Korean BBQ Marinade…. Haioreum Korean Style Beef BBQ Sauce: Bulgogi…. Assi BBQ Marinade and Sauce for Beef Bulgogi…. Wang Korean Beef BBQ Sauce…. Sasum Deer…. House of Tsang Korean BBQ Sauce…. Ottogi Barbecue Marinade (Korean BBQ Sauce)… Ying’s Korean BBQ Marinade.More items…
- Question: How do you use Traeger apricot BBQ sauce?
Answer:Traeger Apricot BBQ Sauce 16 oz.Pair with Traeger Pork & Poultry Rub and Traeger Apple Hardwood Pellets.Use as a marinade or serve with your Traegered creations on the side.Packaged in 16 oz. plastic bottles.Jul 17, 2019
- Question: Is Traeger BBQ sauce gluten free?
Answer:Q: Are the suace rubs gluten free? A: No, the sauces contain soy sauce which is made with wheat.
- Question: Is Korean BBQ sauce the same as bulgogi?
Answer:Bulgogi is a type of Korean bbq sauce, but not all Korean bbq sauces are bulgogi.
List of related literature:
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