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Stone fruit steeped and sweetened: the "apricot brandy" that is almost never a brandy.
Europe, 19th century
Apricot liqueur reached the cocktail canon through the 1920s and 1930s, when the Pendennis Club, the Charlie Chaplin, and a long line of apricot sours put it behind every good bar; Rothman & Winter and Giffard carry the modern standard.
Apricots macerate in neutral spirit or a brandy base and the result is sweetened, often with a share of cracked kernels for almond depth. Bottles labeled "apricot brandy" are usually this, not a distilled fruit brandy.
Ripe apricot and honey up front, with a marzipan note from the kernels and a soft, jammy finish that flatters gin and lemon.
Did you know
The labeling is the trap: true distilled apricot spirit is sold as abricotine or barack, and it is dry, clear, and nothing like the sweet bottle sharing its name.
Also known as: apricot liqueur
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