Drunk Fruits (*Hicccc…cuppppp*)

I was playing with the editing setting and liked the glowing look here. It fits for drunk fruit πŸ˜€

I like drunk fruits. I like the way they giggle and the way they look at their hands like they have just discovered the most amazing thing since sliced bread (especially since it would be hard to slice said bread w/out the hands). I like the way their cheeks get all red and glowy looking when they have become drunk fruit. I like the way they lose all inhibitions and start talking a mile a minute and are no longer timid and shy.

Wait. Fruits don’t have hands do they? And they can’t slice bread. Nor do they giggle and I’m pretty sure that they have no inhibitions to lose. Sigh. I think…maybe…possibly that what I was describing is what happens when I get a hold of fruits that have been made drunk, i.e., shoved into a bottle of alcohol and left to get pickled… sloshed, tipsy…. totally and completely wasted.

But wouldn’t it be awesomeΒ  if fruit could do all of those things?! It would probably be far more entertaining to watch a giggling talkative Apricot than it is when I am the one talking a mile a minute with red cheeks and looking at my hands like they are doing things that a disco ball can only dream of.

So in honor of drunk fruits…or a tipsy me; pick whichever makes you giggle more, I am sharing a recipe for a drunken Apricot. Many many of them as a matter of fact. And these little boogers appreciate it because they start out all dried and shriveled and end up looking like Meg Ryan after more collagen injections (can anyone please explain to me why she did that btw? ICK! She was cute before but now my apricots look better!).

I originally got this recipe off of food.com but have changed it quite a bit over the years. The bottle I have right now (it’s not the first I’ve made) is now over 2 years old and as smooth as a babies bottom. Ok, maybe equating the booze I’m trying to get you to drink with a baby tush isn’t the greatest analogy but you know what I mean πŸ˜€ Give this a try. the longer it sits, the smoother it gets. Just don’t be fooled; this packs a punch. The sweet mild taste can be deceiving. Believe me… I know. πŸ˜›

Apricot Liqueur

  • 4 cups decent quality vodka
  • 1 cup sugar
  • rind from one small lemon
  • 1 tablespoon vanilla extract
  • 16 ounces dried apricots
  1. Mix the sugar with 1/4 cup hot water to dissolve it somewhat.
  2. In a large scrupulously clean bottle (I have used bottles I have found at yard sales, a large glass crock and what actually worked best was an empty gallon wine glass wine jug.), mix together all of your ingredients. Shake well and then cap or put lid on if using a crock.
  3. Store in a dark cool place for at least one week. Remember, the flavor will get more intense and the alcohol bite smoother the longer it sits so if you’d like to make this as say, gifts for Christmas, I’d say to start now to give it time to pick up flavors.
  4. You can strain this through cheesecloth if the little tiny bits of fruit in it annoy you aesthetically but to be honest, I’ve never bothered. There isn’t actual fruit in it and there is not even to notice. You can only see it in bright light like what these photos were taken in.
  5. Serve in SMALL glasses (lol) or use in baking. It goes wonderfully in an apricot pound cake.
Print Friendly, PDF & Email
Website Pin Facebook Twitter Myspace Friendfeed Technorati del.icio.us Digg Google StumbleUpon Premium Responsive

41 thoughts on “Drunk Fruits (*Hicccc…cuppppp*)

  1. Janet you make everything! This sound delish, may I have some over ice with a splash of soda and a lime please? Pretty please? =)

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

    • Lol… not quite anything but I admit I like variety. I get creating the same things over and over πŸ˜› And thank you very much for the kind compliment Lindsey! And yes, I supposeeeee you can have soda and lime πŸ˜›

  2. YUM! I make limoncello. When I lived in Sicily a friend’s land lady (who was a thousand years old) taught us how. It’s delicious….and you’re right – the longer it sits, the better!

    • I have made Limoncello too. I love it. The store bought is ok but when you make it home made you can get a tang to it that the store kind lacks

  3. I absolutely love the idea of making apricot liqueur. In fact, I’m thinking of making some homemade wine one of these days too. Thanks for sharing your recipe!

  4. I have never made any liqueur before and your recipe makes it seem so easy! As I barely drink alcohol, I would probably use this for baking =)

  5. i don’t drink but if i were to imagine how this would taste… it would be pretty darn good! hehe

    i also like the “glowey” effect of your picture! very cool πŸ˜€

  6. Yum! This sounds so refreshing. I love that you suggest using it in baking-I wouldn’t have thought of doing that. It would probobly go good in a peach pie!

  7. I imagine this is very smooth going down — I have made both blueberry and rhubarb gin (the prettiest blue and pink booze you’ve every seen) — but I think it’s time to try some vodka! And I know there’s a bag of shriveled apricots around here somewhere…great idea! theresa

    • A little TOO smooth going down lol.
      I’m not as gin person unless it is a gin and tonic but I can see using those fruits in vodka or brandy πŸ˜€

  8. This looks great. With the addition of appricots, it could be lemoncello. I make mine with grain alcohol. It is getting harder to find. Soon I will switch to vodka. I bookmarked your recipe to try later. Perhaps to give away in bottles to friends as gifts.

  9. Hand infused vodkas are a great way to get real flavor into drinks, instead of fake stuff from the commercial products. I’ve done vanilla, black pepper, basil, berries, cranberries, citrus and others.

    It is a lot of fun to make it ’cause you know you are going to have fun using them!

    Jason

    • I agree. I have used berries and citrus in vodka as well as making home made Plum Brandy (talk about packing a punch!) and raspberry wine. I love being able to make things the way *I* want them πŸ™‚

    • You really should Denis. They are quite easy and can be used for more than just drinking, though that’s good too πŸ˜€

  10. I could have sworn that I left a comment about this already because I love apricots so very much. I even wrote the recipe down, but the post is still in my inbox and my little mom chef icon isn’t here. Shame on me. I love this and can’t wait to make it. I just need good vodka. (We always have apricots in some form or another around the house.)

  11. Love this! My mom made a version with rock candy, but I can’t find it unflavored anymore πŸ™ so I’m glad to borrow your recipe instead!

    My personal favorite is to dip the drunken dried apricots in melted dark chocolate. Sometimes stick an almond or walnut on top, if no one’s allergic. I bring them to parties/work/family for a delicious, semi-legal treat to put a smile on anyone’s face 😜

Leave a Reply

Your email address will not be published. Required fields are marked *