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Apricot Syrup Liqueur

A liqueur made by mixing apricot syrup with pale French brandy, optionally infused with blanched 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

Infuse

  1. Mix the apricot syrup with the pale French brandy in a large container.

  2. If desired, add the blanched and bruised fruit kernels to the mixture.

  3. Let the mixture sit for a few days to infuse the flavors.

Bottle and serve

  1. Strain the liqueur into bottles and seal.

  2. Serve chilled or use in cocktails.

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 the sweetness and the main apricot flavor of the liqueur.
Pale french brandy
Acts as the alcohol base that draws out and carries the fruit flavor.
Fruit kernels
Adds a subtle, nutty, almond-like aroma to the finished liqueur.

The step that matters

Let the mixture sit for a few days to infuse the flavors. Flavor is extracted gradually from the ingredients into the alcohol, so rushing this step leaves the liqueur thin and under-flavored.

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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