2 cup smashed apricot pits
1/2 tsp ground cinnamon
1/2 tsp ground coriander
2 cup vodka 100 proof
1 cup sugar syrup (see recipe)
A Recipe for
Apricot Liqueur
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Apricot Liqueur is one of thousands in the Recipes-to-go Drink Cookbook.
Herb Tip |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This is a recipe for Apricot Liqueur from the recipe cookbook of Recipes-to-go (Drink)
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Partly fill a cloth bag with the apricot pits (available at most
health food stores). Smash with a hammer, keeping shells and meaty
centers. Place smashed pits in a 1-quart container. Add cinnamon,
corriander, and vodka. Store for 2 months in a cool dark place. Then
filter through a cheesecloth lined strainer and discard fruit pits.
Strain a few times until clear. Add sugar syrup and age for an
additional 2 weeks. Recipe may require some finetuning and apricot
extract can be added to offer additional flavoring. Yield: 3 cups
Containe: Wide mouth liter jar
Serves: 3
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