Video and recipe by Captain Arresto.
Captain Arresto's Apricot Liqueur
Add to 250g of dried apricots to a blender.
Add a 410g can of apricots and the juice they are in to the blender.
Add a ¼ -1/2 a cup of sweetener to the blender.
I am using a ¼ cup of Monk fruit and ¼ cup of sugar...
but all sugar can be used if you prefer.
Blend to chop up the apricots and dissolve the sweeteners in the juice.
Add neutral spirit, moonshine, or vodka to make 2 litres (approx. 1.2L).
Blend again to mix.
Poor into a large jar with a lid.
Label and date the jar.
Add a vanilla bean sliced length ways to the jar.
Let soak for 2 weeks.
After 2 weeks, filter the mix through a strainer.
Filter again through a fine cloth or coffee filter into bottles.
Label and enjoy over ice or in cocktails like a Tradewinds or Blackbeard’s Ghost.
Cocktails that use apricot liqueur:
How to make Beachbum Berry's Blackbeard’s Ghost (cocktail) - • How to make Beachbum B...
How to make a Trade Winds cocktail - • How to make a Tradewin...
Other cocktails that use apricot liqueur:
Honi Honi (Trader Vic’s Book of Food and Drink, 1946)
1 oz Puerto Rican Rum (Ron Merito, Boca Chica, or Brugal)
½ oz Apricot Liqueur (use ¾ oz)
½ oz Lemon Juice
Shake well with ice; strain into chilled cocktail glass.
Hotel Nacional Special (Wil P. Taylor, Hotel Nacional de Cuba, 1931)
1 ½ oz silver rum
1 ½ oz pineapple juice
½ oz lime juice
¼-½ oz apricot liqueur
Shake all ingredients with ice until very cold. Strain into a small cocktail stem. Optionally garnish with lime or pineapple.
Hinky Dinks Fizzy (Trader Vic's, 1984 for their 50th Anniversary)
2 oz Sparkling Wine
1 ½ oz Pineapple Juice
½ oz Lime Juice
½ oz Passion Fruit Syrup
½ oz Apricot Liqueur
1 oz London Dry Gin
1 oz Blended Lightly Aged Rum (Plantation 5 Star)
Blend all but the sparkling wine with 12 oz crushed ice and 4-6 small ice cubes, and pour with a gated strain into a 22 oz snifter with the sparkling wine (shake with ice, strain into a 16 oz snifter with sparkling wine, and fill with crushed ice). Garnish with a mint sprig and flowers.
Sunset Sour (Liber & Co.)
1½ oz Bourbon whiskey
½ oz Orgeat syrup
½ oz Apricot liqueur
½ oz Lemon juice
2 dashes orange bitters
Add all ingredients to a cocktail shaker. Add ice and shake for 10 seconds. Strain over ice into a rocks glass. Garnish with a lemon peel and brandied cherry.
Transatlantic Orbit from Justin Wojslaw in Minimalist Tiki
1 dash Angostura Bitters
1 dash Tropical Bitters
1 oz Lime Juice
1 oz White Grapefruit Juice
3/4 oz Apricot Liqueur
3/4 oz Cinnamon Syrup
1 oz Batavia Arrack
1 oz Navy Strength Gin (Plymouth)
Apricole Swizzle in Minimalist Tiki
0.5 oz fresh lemon juice
0.5 oz orgeat (e.g. Giffard)
0.5 oz apricot liqueur (e.g. Giffard Abricot du Roussillon)
2 oz high proof unaged agricole-style rhum (100 proof or higher)
Build in chilled Collins glass or similar Tiki vessel. Add crushed ice to 2/3 full. Swizzle mightily with a bar spoon or lélé.
Top with more crushed ice. Optionally, douse with 6-10 dashes of Angostura bitters to create a red “float”. Garnish festively with orchids or pineapple fronds.