This week was a really bad week - I missed the presentation of Beefeater 24; I missed AGAIN a Mixology Monday; and other catastrophes I might not want to talk of!

Well lets still talk about this MxMo XXXIIIl hosted by Doug from Pegu Club.

It was quite a cool topic: made from scratch.

I have to say, that I made more, when I worked as Bar Manager in Vu’s bar!

Now I am so busy with administrative things, that I’ve only rarely the time to infuse, cook, macerate  or do something alike!

On the other hand there are things, which I really want to take forward!

Liqueurs for example!

My opinionated... well opinion is: most commercial liqueurs are really rubbish!

Especially something like Apricot Brandy [which I’d rate as one of the most underestimated liqueurs ever] you won’t find often in an really very good quality!

So last time I came through the duty free, I picked up a bottle of Marille Eau de Vie.

Marille? This is actually an Austrian variety of apricot!

Well it took me quite a long time to start to do the necessary steps to make a liqueur [Apricot Brandy is without any doubt a liqueur...] - but few weeks ago I just started!

I bought some dried apricots and rather than putting them directly in the spirit I first of all heated them under the broiler of my oven! Actually there were even some spots which became quite dark - but on the other side the warmed apricots spread a wonderful smell in the kitchen...

Next step was, to drown the still hot apricots into the eau de vie!

I left them there until now [roughly 3 weeks]!

If you would try now, you cannot believe, that this is an unaged spirit! The color is dark amber. The spirit smells of course of apricots, and actually it is already surprising sweet! So I think, that I don’t need to add too much sugar as soon as I decide to finish it!

Thats it! It is not yet finished!

I would mix it with gin and orange juice - it is a proven cocktail [known as Paradise].

Or I’d drink it need!

By the way: I tried also once more the raspberry liqueur I made before! I kept it over quite few months in the fridge!
There it lost its rough edge - it tastes wonderful - raspberr-y and quite bright - more natural and more fruity than commercial liqueur brands, brighter and more liquid than Chambord!

N I C E ! ! !

If the apricot brandy comes out like that, I need seriously to think about changing my career and start my boutique line of cocktail cordials.

Anyone wants to try? Sorry - but I can only serve local enquiries....