L I Q U E U R S
‘i’m an old stick man’ is a phrase i took from Frank Caiafa - a friend and once employer from Peacock Alley at the Waldorf=Astoria NY.
infusions have become pretty ubiquitous in bars nowadays. but that’s nothing new.
using excess fruit to make house spirits is a serious tradition.
this is a catch all liqueur recipe for any bright seasonal fruit.
buy some small glass bottles and give it away. folks will lose it.
APRICOT LIQUEUR
1 gallon glass jar
3-4 lbs of apricots pitted and halved
10 apricot pits
1.75 liters overproof neutral grain spirit at least 100 proof - we’re talking jet fuel, y’all (this volume is ‘a handle’ - only to keep it easy - if you have to get 2 liter bottles or 2 750ml bottles of booze difference doesn’t really matter - it’s a minute shift of concentration)
2/3 cup Demerrara sugar
1 cup purified water
in your big glass jar, add fruit, pits, + booze.
let steep for at least 30 days in a cool dark area.
after 30 days, the fruit should be desiccated and the liquid orange and murky.
strain the liquid + discard the fruit or reserve it to make an insane boozy jam.
in a sauce pan combine Demerara sugar and water to make a simple syrup.
add to apricot booze and stir well.
strain through a cone filter to get rid of the murky bits only for aesthetic - or don’t.
re-bottle in tiny bottles to make friends, family, + acquaintances super happy.
this recipe can be used with any stone fruit.
there’s another version for apples…