I had a few extra apricots and sugar plums hanging around from my CSA share, and decided to take a shot at canning to save them for the winter. There are a few ways that you can approach the Apricot Sour and we'll explore those options below the recipe.

Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. I'd made strawberry compote in the past by just cooking down the fruit with some sugar and it turned out fantastic, so i figured i could do the same with the stone fruit. The other option is to skip the sweetness altogether and use lemon alone as we see in the The apricot-flavored liquor you choose (or can find) is going to determine how strong the Apricot Sour really is. The Spruce Eats uses cookies to provide you with a great user experience. I removed the pits, cut it up into small pieces, and threw it into a pot with some sugar and let it cook down (i did the apricots and plums seperately, fyi). 10 Limoncello Cocktails Featuring the Citrus Liqueur That's  Acid tastes sour, found in last three items. Apricot Sunray. They looked like small, green, unripe apricots. Help me, Serious Eaters, what do I do with my sour … Subscribe to our newsletter to get the latest recipes and tips! Sour drinks come in many flavors and, as you might expect, the Apricot Sour features the taste of apricots. In recent decades, it has become common for liquor brands to offer sweetened fruit 'brandies' and quite often they're made with artificial sweeteners. Apricot Sour, as its name suggests, is an intensely sour and acidic wild ale. No matter how you mix it, one thing's for sure: this is​ I picked up some sour apricots today at a Middle Eastern market, assuming that I could find a few things to do with them from google. With only two ingredients, the Apricot Sour is a delightfully simple cocktail, though you do have options when you make it. https://www.thespruceeats.com/apricot-sour-cocktail-recipe-759410 Alas, there is a real dearth of information on SE and the web in general! :) By using The Spruce Eats, you accept our As is the case with many 'sour' drinks, to make this one we take  As the new cocktail renaissance continues, more and more distillers are returning to I pointed to the green almonds and she said, "they're the same. Apricot Sour: A Delightfully Simple Brandy Cocktail Recipe

They are just like the green almonds." Right next to them was a box of "sour apricots." While the apricot was very present in the nose, it was surprisingly subtle in the flavor. I wound up adding a ton of sugar to compensate, but wanted to know: what happened when i cooked the fruit? Three of the best are Marie Brizard Apry, Giffard Abricot du Roussillon, and Rothman & Winter Orchard Apricot. When it looked like the consistency was about right i tasted, and found that BOTH the apricots and plums had turned bitter/sour... much much more so than when they were fresh. She said "green almonds."

Is it because i left the skins on? In this case, the Apricot Sour is When fresh they were both mildly sweet and tasty, and somehow i ended up with a batch of sour preserves on my hands by cooking them. A young woman was nibbling on one of them. The apricot kernels themselves don't have cyanide in them, but upon digestion the body converts a compound called laetrile into the poison. With all the options, it's a bit of an unknown because some sweet fruit 'brandies' and liqueurs are 50 to 60-proof (or lower) while true apricot brandies tend to be 80-proof.Let's take the high side and assume we came across a great bottle of true 80-proof apricot brandy. Creating great tasting cocktails at home is easy once you have some recipes. My family used to grow these. When fresh they were both mildly sweet and tasty, and somehow i ended up with a batch of sour preserves on my hands by cooking them. There is good news, though! If you really cannot find true apricot brandy, do what many of us have done for years and turn to high-end apricot liqueurs. Many drinkers have avoided these for years because they're honestly just not that good. Cooking with acid results it evaporating which reduces or enhances sourness.