liquore di albicocche (apricot liqueur)
Recipe type: drink
  • 2¼ cups good-quality vodka (preferably 80 proof)
  • ¾ pound fresh apricots, roughly chopped
  • 1 vanilla bean (if fresh, it will be moist and smell like heaven)
  • 1 cup sugar
  • 1 cup water
  • Special equipment: cheesecloth, fine mesh sieve, and 1 empty clean 750-ml bottle with cap, or jar with lid
  1. In a large bowl combine vodka, apricots, and vanilla bean. Cover and let stand at room temperature for 36 hours. (Some of my apricots oxidized a bit, starting at 12 hours.) Remove vanilla bean. Bean can be rinsed, dried and reserved for another use, like plunged into a bin of sugar for vanilla-scented sugar. I put mine into my homemade vanilla extract.
  2. Combine sugar and water in a medium saucepan and bring to simmer, stirring to dissolve sugar. Remove this simple syrup from heat and let cool to room temperature. Add to the vodka mixture.
  3. Line a fine-mesh sieve with cheesecloth. Strain vodka mixture through prepared sieve into a large bowl.* Transfer into 750-ml bottle with cap (or jar with lid). Refrigerate, covered, 2 weeks before serving. Serve liqueur chilled. If you want be less "awestruck," try a splash in lemonade topped with a couple of thin slices of apricot.
* Even with double sieve straining, I ended up with some of the little vanilla bean bits in my liqueur. It looked a little offputting to me, only because one might think it's dirt swimming around. No harm done on the taste.
Recipe by story of a kitchen at