![tarte abricotine tarte abricotine](https://p8.storage.canalblog.com/86/18/246185/10321313.jpg)
![tarte abricotine tarte abricotine](https://fguerpillon-panissieres.fr/wp-content/uploads/2020/11/mangala__1_-removebg-preview-262x262.png)
This was a drink with a few different personality traits: warm, tart apple from the Calvados, bittersweet herbal notes from the vermouth, and an apricot jamminess from the Apricot Brandy.
![tarte abricotine tarte abricotine](https://www.chezfroment.com/public/media/86143aea-2943-11eb-b7d9-a3b468ccd3e0.jpg)
I also thought this had more personality and depth than your average Apricot Brandy. Sweet, but not too syrupy, this had a silky smooth texture it had the viscosity, sweetness and fruitiness of a liqueur, but combined with a dryer, more complex flavour of a fruit eaux-de-vie on the finish. After this, there’s the light flavour of grapes and a hint of oak from the underlying brandy. Taste: The flavour immediately fills your mouth: a great, fresh, succulent and jammy apricot, almost as if you have the flesh of the fruit in your mouth.
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Nose: Rich, jammy apricot, which reminds me of fresh apricot jam, plus a little hint of vanilla and hints of wood at the end. The apricots are blended with 10 year old Grande Champagne Cognac (Charente) and a Single Cask Pot Still Rum from Guyana.ĭeKuyper XO Apricot Brandy is bottled at 28% ABV. The liqueur uses untreated apricots from Turkey for extraction, as well as extracts of some famous apricot varieties: Rouge the Roussillon and the Bergeron from France. In terms of ingredients and its bottle, it is, indeed, luxurious. Thomas does, however, use Peach Brandy in a number of cocktails.Ībricota was another Apricot Liqueur (although seldom made with brandy) and Garnier made Abricotine, which included the flavour of almond in addition to apricot.ĭeKuyper XO Apricot Brandy follows on from the success of their XO Cherry Brandy and is designed to be “one of the finest Apricot Brandies in the world”. The 1862 edition of Jerry Thomas’ “How to Mix Drinks” or “The Bon Vivant’s Companion” provides recipes for Apricot Water and Apricot Ratafia (forebearers of modern Apricot liqueurs), as well as Brandy Apricots, but this seems to be more of a means of preserving the fruit than a way to produce liquid for consumption.
![tarte abricotine tarte abricotine](https://i.pinimg.com/236x/11/28/9a/11289aad03dc33db17ace3d9d6e4be0f.jpg)
By the mid-1930s, books tended to include several cocktail recipes calling for this ingredient. spirit distilled from apricots), but it is very unusual for a cocktail recipe to call for this type and so this is not the focus of today’s post.Īpricot Brandy has been appearing in cocktail books since at least the beginning of the 20th Century, with brands such as Bols, Garnier and DeKuyper being specifically mentioned in books. Originally, brandy was used as the spirit, but, today, that is not necessarily the case, with the liqueur potentially being based on neutral grain spirit or vodka.Īpricot Brandy is also the term for Apricot Eaux-de-Vie (i.e. For note-taking or writing long texts, I use ghostwriter.Apricot Brandy is a spirit infused with apricot flesh and kernels and added sugar.
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Is there a software for Windows that is literally Notepad, but lets you do formatting (bold, italic) and have tabs of sheets?įormat over plain text means markdown.