Чт, 14 июл 2016 Автор: Марина Данько
Apricot is a familiar word? And it describes a lot
drinks, different strength and technology of preparation. Apricot so
popular with winemakers due to its juiciness, sweetness, good
�”Compliance” to other flavoring components of drinks.
This fruit is a favorite filler for cream liqueurs and
low-grade liqueurs. Their flesh insists on alcohol and moonshine,
fragrances and even fragmented pits are prepared from the nucleoli
used as a filter filler for cleaning at home
distillation.
Contents
Alcoholic drinks from apricots at home – common
principles of cooking
• Для слабоалкогольных и крепких спиртных apricot drinks
at home should take only well-ripened fruit
apricots. They should not be wormy, with a soft but not
damaged rot, pulp.
• Fruits, before use in tinctures, liqueurs, etc.
Be sure to wash well and remove bones. Usually,
use only fresh apricots. They are cut into halves, cut
sliced or blended in mashed potatoes. It all depends on the way
making alcoholic or alcoholic beverage.
• From fresh apricots can be prepared as light alcoholic
drinks – all sorts of cocktails for single use, and
more “heavy” – liqueurs, moonshine and tinctures.
�”Bright screwdriver” – strong alcoholic drink from apricots
Ingredients:
• alcohol (high-quality drinking, medical) – 1 liter;
• apricots of any grade and size – 3 kg.;
• yellow sugar, unrefined – 0.5 kg;
• fresh peppermint – a handful, or tincture of it
(pharmacy) – dessert spoon.
Cooking method:
1. From the total amount select three incomplete dessert spoons
sugar, moisten with water and heat, dropping scoops in shallow
pan. As soon as the sugar melts – remove from heating, wait until
the appearance of brown shades and move the spoons to a bowl with
cold water. A minute later spoons of roasted sugar extract
and drain the water.
2. If you have fresh mint, rinse it, roll into a roll and
finely chop with a sharp knife. Fill with alcohol so that in the tank
the volume occupied by mint was approximately equal to the volume of alcohol,
cork a lid and leave to infuse.
3. Loop the fruit, removing the bones and removing the spoiled
places. Do not be too zealous, remove only obviously bad
the pieces.
4. Divide the apricots into two parts – separately overripe and
separately all the others. From the first part type liter jar
(packed tightly to the eyeballs) and put the pulp in the marinator. Pour in
300 ml of alcohol and turn on the longest and slowest mode,
if there is one in your device. Otherwise, choose
maximum work duration. Repeat several times, in
amount of at least 2 hours. Take a few drops on the sample –
the liquid must be turbid with strong alcohol and fruit
the smell.
5. The resulting concentrate is poured into a bottle with a tight lid,
Wrap in paper or cloth and place in the refrigerator.
6. Bring the rest of the alcohol to the previous volume with boiled water.
It is better to do this in advance and let the alcohol calm down 8-12
hours
7. Chop apricot pulp, place in glass bottle
and fill with diluted alcohol. Dip the spoons with
toasted sugar, seal the bottle and place in a cool
warm place for a week.
8. At the end of the infusion, both parts of the future drink will
Separately drain, pulp as well press out without mixing.
Filter both tinctures of different strengths.
9. In a strong part, add a quarter of mint tincture and dining
a spoonful of sugar, a third cup of boiled water.
10. In a “low-grade” tincture add a glass of sugar and
water.
11. Next, a matter of taste. Try infusions separately,
strong usually comes as a component for cocktails, and weak in pure
the form. You can mix 2/3 strong and all “low alcohol”. Leftovers
concentrated liquid, peppermint tincture and sugar add on
to taste.
Apricot wine without yeast
Ingredients:
• four kilograms of ripe apricots;
• white granulated sugar 4 kg;
• sixteen liters filtered, spring or
бутилированной water.
Cooking method:
1. Rinse the fruit thoroughly and remove the stones. Fill with warm
filtered water and set to ferment for five days.
2. After this, mash the fruit well with tolkushka
sugar, stir and leave for further fermentation under
water seal for another seven days. Stir during fermentation.
several times a day.
3. At the end of fermentation, when carbon dioxide ceases to be released.
gas, filter the young apricot wine through homemade
filter in several layers of gauze. Pour into clean containers and
clean in a cool room for ripening, at least two
of the month.
Apricot liqueur on vodka
Ingredients:
• kilogram of ripe apricots;
• one and a half liters of good grain vodka, class �”Premium”;
• a pound of unrefined sugar;
• three umbrella carnations.
Cooking method:
1. From the washed and dried apricots, select the bones and
cut each fruit into four pieces.
2. Then put the pieces of fruit in a jar and fill with vodka.
Be sure to make sure the alcoholic beverage is higher.
pulp about three centimeters.
3. Add a carnation and remove the container, covering the neck with gauze,
for three days in a warm room.
4. After that, close the can with a clean capron lid and
move the shaded cool room for another
month.
5. Then add granulated sugar, slowly, carefully.
mix and close the lid, leave in the same place for another forty
days
6. Strain the finished liqueur, and, pouring it into glass bottles,
clean in a cold room (cellar) or in the refrigerator.
Apricot tincture on vodka
Ingredients:
• well-dried apricots – 1 kg;
• one liter of wheat vodka;
• a pound of granulated sugar.
Cooking method:
1. Boneless apricot pulp, fold into a clean glass
capacity. Fill the neck with vodka and mix well.
2. Close the jar tightly with a lid, you can roll up the metal
for conservation and clean in a sunny place for four weeks. Once a
пять дней обязательно встряхивайте и покачивайте capacity.
3. After the time, pour the infusion into a separate jar,
do not squeeze the remaining pulp. Add sugar to it, mix.
Cover with a nylon cover and place in two under the sunlight
of the week. Shake the jar every three days.
4. Then filter the resulting syrup through the folded
several layers of cheesecloth. Connect with vodka infusion and clean
for insisting for a week in a darkened place.
5. Again strain the tincture, pour over the washed and dried
glass containers and cork tightly.
6. Such tincture is stored till five years.
Apricot cocktail with sparkling wine and brandy
Ingredients:
• three fresh ripe apricots;
• small lemon;
• one and a half tablespoons of sugar;
• 25 ml of boiled drinking water;
• one and a half tablespoons of three-star cognac;
• 25 ml apricot brandy;
• one bottle of sparkling wine.
Cooking method:
1. Rinse apricots and lemon. Lemon drop for a minute in hot
water, and apricots for two minutes in boiling.
2. Remove the skin from the apricots, remove the seeds. Lemon
cut, squeeze the juice and strain it.
3. To the apricot pulp add two teaspoons of lemon juice.
and perebeyte blender in mashed potatoes.
4. Dissolve sugar in water and add two teaspoons of syrup in
fruit puree. Taste and add more if necessary.
syrup
5. Strain through a rare nylon sieve, pour in brandy and
apricot brandy, stir.
6. Pour the apricot drink into large tall glasses and
fill with chilled sparkling wine.
Moldavian “Abrikosovka” – strong drink from apricots in
home conditions
Ingredients:
• one bucket of ripe apricots;
• 12 liters of pure, non-mineralized water;
• three kilograms of sugar.
Cooking method:
1. Two kilograms of granulated sugar pour six liters of water and
put on minimal heat. When the sugar is completely dissolved
and boil syrup, remove from heat and cool well.
2. Chilled syrup pour pure apricots without stones and
leave, covering the container with gauze, for five days in the warm
indoors.
3. When the surface of the fruit mixture becomes dirty
foam and the characteristic smell of fermentation, pour it into a large
стеклянную capacity.
4. Cook the syrup from the remaining sugar and water in the cooled
As a form, pour it into a glass container for apricots. Install
water trap and leave for a week at room temperature.
5. When fermentation is complete, distill the product through
alcohol mashine. The selection of the finished product should be completed,
when his fortress falls over a level of 30 degrees.
6. To preserve the apricot flavor, the primary distillate is not
clean, and improve the quality of moonshine by repeated distillation.
7. To do this, dilute the distillate spring or distilled
water to the fortress of 25 degrees and then overtake
re.
8. If necessary, dilute the ready-made moonshine to the desired
fortress.
The tricks of the preparation of alcohol and alcoholic beverages from
абрикосов в home conditions — полезные советы
• Before preparing a homemade wine, the fruits collected in their
It is advisable not to wash the garden. Wild yeast on hairs
fruit, fermentation enhance the product.
• Poor apricot wine can be fixed by adding any
alcohol – vodka, alcohol or moonshine.
• Apricot-style alcoholic beverages such as cocktails are served.
cold. Therefore, alcohol-containing drink, which will be
It is advisable to cool the apricot mass well beforehand.
You can also put cubes in an already prepared alcoholic drink.
fruit or mint ice.
• Not everyone likes “Pertsovka”, but sometimes it is drunk to
popular recipes to stop the beginning of acute respiratory infections, or just warm up
from the cold. If you cooked apricot, highly concentrated
liqueur, try to mix drinks in a ratio of 2: 1, where “Pertsovki”
there will be a big part. Hot pepper base diluted sweet
solar drink, and the effect, according to many, even intensify. Unlikely
whether such a “health cocktail” can be considered independent
a drink of apricots, but not to mention it would also be
not fair.
