apricot brandy is a distilled spirit made from apricots and apricot pomace. The high sugar content of apricots led to the production of fermented apricot wines in ancient Europe. Because of its curved shape and sweet flesh, the apricot was widely considered an aphrodisiac and, as with grape wine, believed to increase amorous affections. Apricot brandy is considered a true eau-de-vie or fruit brandy, and it contains little residual sugar. Regional variations of this clear spirit can be found throughout Europe, especially northern Europe, where, for example, it is found under the names barack pálinka in Hungary and Marillenschnaps or Marillenbrand in Austria. See abricotine. Apricot brandy can also be made of a neutral spirit, fruit brandy, or a blend of the two, which is then flavored with apricot juice, sweeteners, and natural flavors. As a result, this spirit might more reasonably be called apricot liqueur than apricot brandy. It is sweet, peach or apricot in color, and commonly and appropriately labeled as “apricot-flavored brandy.”
Apricot-flavored brandy is a staple at bars and restaurants because it is an essential ingredient in many classic cocktails, including the Baltimore Bang, Hotel Nacional, and Fairbanks. It is a key ingredient in the Georgia Mint Julep, which is made with apricot brandy, cognac, syrup, lime juice, bitters, and mint. In most cases, the liqueur can be replaced with the eau-de-vie for a less sweet and more delicate cocktail.
Popular brands of apricot-flavored brandy include DeKuyper Apricot Brandy and Apricot Brandy XO, Bols Apricot Brandy, Marie Brizard Apry, Rothman & Winter Orchard Apricot, G. E. Massenez Liqueur d’ Abricot, and Giffard Abricot du Roussilon.
Dominé, André. The Ultimate Guide to Spirits and Cocktails. Königswinter, Germany: Ullmann, 2008.
By: Derek Brown