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Apricot Syrup Liqueur

A liqueur made by mixing apricot syrup with brandy and infusing fruit kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and brandy work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 513 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Apricot Syrup Liqueur

Ingredients

Directions

  1. Mix the apricot syrup with the brandy in a container.

  2. Infuse the blanched and bruised fruit kernels in the mixture for a few days.

  3. Strain the liqueur before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + brandytop 8% of all pairs
    Smell alikelow
    Cooked together513 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Apricot + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + brandytop 22% of all pairs
    Smell alikelow
    Cooked together561 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apricot syrup
Provides sweetness and fruit flavor to the finished liqueur.
Pale french brandy
Acts as the alcohol base that extracts and carries the flavors of the kernels.
Fruit kernels
Add a nutty, almond-like aroma as they infuse into the liquid.

The step that matters

Infusing the kernels. Leaving the bruised kernels in the mixture too long can make the liqueur harsh or bitter, so the infusion time matters for a balanced flavor.

Swap the apricot

How well each one fits the dish's main ingredients (syrup, brandy):

  1. Vanillafits about as well
  2. Apricotthe original
  3. Pearfits less well
  4. Raisinfits less well

Fit is the average pairing score against syrup, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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