Apricot Brandy

The Fruit Lovers Drink

Brandy derives its name from the Dutch word “brandewijn” which literally translated into English means “burnt wine.” This term describes what is essentially the distillation process that a wine undergoes to be transformed into brandy. The apricot brandy is a drink made from the distillation of fermented apricots as the name suggests. The fruit lends this liquor a very distinctive and sweet flavor. The orange or amber color is another hallmark of this velvety liquid. When an apricot brandy is especially sweet it is generally termed as apricot liqueur. The apricot brandy is probably one of the earliest liqueurs produced. The reasoning behind this is that apricots are a plentiful fruit that can be easily dried and require no refrigeration.

Versatile drink

Apricot brandy like most liqueurs is usually drunk straight. It is a very versatile drink that can be used in many recipes, added to cocktails as a flavor, and can also be used in mixed drinks. While it easily available in most liquor stores the world over, this brandy can also be made at home. It is possible to ferment virtually any fruit and distill it into a brandy. Apricots yield a very distinctive flavor and are therefore utilized more as a source of some really interesting tastes in brandy. They have a faint flavor of bitter almonds and their naturally sweetened taste makes for a rich and complex flavor.

High alcohol content

The classic method of making apricot brandy is to use apricot pulp along with the skin and the pits and let them ferment in a tank for about three months. Once the fermentation process is complete, the liquid is strained and then distilled to make the brandy. The brandy generally has a high alcohol content as most of the water evaporates during the distillation process. The easiest way to make the apricot brandy at home is to use a three gallon jar, fill it with lightly crushed apricots and about three cups of sugar. Let the mixture ferment in a plain alcohol base like that of vodka for about three months. Ensure that the jar is kept in a cool place. After three months, strain the liquid through a cheesecloth or muslin. Bottle the liquid and enjoy the smooth and sweet taste of a homemade version of the Apricot brandy.