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Apricot Brandy: Apry, Etc.


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116 replies to this topic

#91 Chris Amirault

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Posted 18 September 2007 - 08:42 AM

Great research and notes, Sam. Where'd you get the R&W, and how much was it?
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#92 slkinsey

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Posted 18 September 2007 - 08:58 AM

Don't remember where I bought it. A lot of Haus Alpenz importa (Zirbenz Stone Pine Liqueur of the Alps, Batavia Arrack van Oosten, Rothman & Winter Orchard Apricot Liqueur and Crème de Violette, etc.) are starting to show up in NYC liquor stores lately. Recently I snagged some of their crème de violette, which is quite nice. They sell for a bit less than 25 bucks a bottle, I'd say.

Edited by slkinsey, 18 September 2007 - 08:59 AM.

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#93 notahumanissue

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Posted 18 September 2007 - 09:27 AM

I know you can find the R&W Apricot and Violette at Astor Wines. And LeNell's, of course...

Edited by notahumanissue, 18 September 2007 - 09:27 AM.


#94 Nathan

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Posted 19 September 2007 - 07:21 AM

yup. haven't seen the Arrack yet. Swedish Punsch is supposed to be on its way as well.

Edited by Nathan, 19 September 2007 - 07:22 AM.


#95 KatieLoeb

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Posted 19 September 2007 - 06:26 PM

Astor is currently out of stock on the R & W Violette and Apricot. I tried to snag a bottle of Violette today to bring back to Philly with me, but to no avail. <sigh>

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#96 slkinsey

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Posted 01 February 2008 - 10:00 AM

Can anyone explain what diffrence there is between Pescetes Barack Palinka and Kecskemeti Barack Palinka?
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#97 eje

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Posted 01 February 2008 - 10:40 AM

Can anyone explain what diffrence there is between Pescetes Barack Palinka and Kecskemeti Barack Palinka?

View Post

My impression was that the Pescetes was Zwack's more generic Apricot Eau-de-Vie (or firewater) and that the Kecskemeti was some sort of a special appellation brand with apricots from a specific area of Hungary.

I can no longer find the website where I got that impression, so perhaps if David Santucci is still around he could comment.
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#98 slkinsey

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Posted 01 February 2008 - 11:19 AM

I have the Zwack Pecsétes Barack Palinka, and it's not all that fire water-like.

For what it's worth, Pescetes comes in a nicer-looking bottle then Kecskeméti.

Having done some digging:

Kecskemét is a city in Hungary.

I have seen translations of pecsétes meaning "something with a seal" (pecsétel = "to seal"). This makes some sense, as Pecsétes Barack Palinka comes in a special round bottle with a red seal. Other translations have pecsétes meaning "stained or greasy." This might also make some sense, as the slight coloration ("staining") of the spirit comes from aging in used oak.
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#99 eje

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Posted 01 February 2008 - 12:55 PM

[...] This might also make some sense, as the slight coloration ("staining") of the spirit comes from aging in used oak.

View Post

I could be wrong but I thought I remembered noting Caramel Color on the label...

:raz:
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#100 slkinsey

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Posted 01 February 2008 - 05:33 PM

[...] This might also make some sense, as the slight coloration ("staining") of the spirit comes from aging in used oak.

I could be wrong but I thought I remembered noting Caramel Color on the label...

Not on the label of mine...

(ETA quotes for context, since this post starts a new page.)

Edited by slkinsey, 01 February 2008 - 05:35 PM.

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#101 eje

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Posted 02 February 2008 - 12:09 PM

[...] This might also make some sense, as the slight coloration ("staining") of the spirit comes from aging in used oak.

I could be wrong but I thought I remembered noting Caramel Color on the label...

Not on the label of mine...
[...]

View Post

Yeah, you're probably right. I think I am thinking of Brizard Apry instead of the Zwack Pecsétes Barack Palinka apricot Eau-de-Vie. Though I can't seem to find my bottle of Zwack at the moment. The disadvantage of having a large and poorly organized spirits collection. I purchased it a long time ago and didn't really taste it until after I had tried the Haus Alpenz Blume Marillen Eau-de-Vie. Trying them together, I thought, "...And I would use the Zwack because?" The Zwack tasted more like tequila than apricots to me. I'm sure I stashed it at the back of some cabinet somewhere in the house.

Really need to inventory and come up with an organizational scheme...

edit - clarify that we were talking about comparing apricot eau-de-vie, not apricot liqueur.

Edited by eje, 02 February 2008 - 02:49 PM.

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#102 eje

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Posted 08 February 2008 - 09:44 PM

[...] This might also make some sense, as the slight coloration ("staining") of the spirit comes from aging in used oak.

I could be wrong but I thought I remembered noting Caramel Color on the label...

Not on the label of mine...
[...]

View Post

Yeah, you're probably right. I think I am thinking of Brizard Apry instead of the Zwack Pecsétes Barack Palinka apricot Eau-de-Vie. Though I can't seem to find my bottle of Zwack at the moment. The disadvantage of having a large and poorly organized spirits collection.
[...]

View Post

Actually...

Posted Image

Nice to know that the drink enfeebled brain cells occasionally fire in the correct order.
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#103 DCP

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Posted 04 March 2008 - 11:34 AM

After putting in a request many months ago with my go-to source for hard-to-find bottles, said source came through. Last Saturday, at least 3 bottles of Marie Brizard Apry were on the shelf. Picked up one; haven't had a chance to get into it.

Perhaps MB's production issues are finally being resolved.
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#104 slkinsey

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Posted 04 March 2008 - 12:53 PM

I think it was a labeling/branding issue rather than a production issue. Apry (now apparently called "Apricot Brandy" in the US) has been back on the shelves for quote some time in NY.
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#105 weinoo

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Posted 06 March 2010 - 03:14 PM

A big shock today when I went to my local liquor store to pick up a couple of bottles of Marie Brizard Apry, which the proprietor had special ordered for me.

It looks like there's now a new bottling of the stuff, at 2/3 of the ABV of the "old" stuff. Yep, it's now 20% ABV as opposed to what it used to be - 30% ABV; and I snatched up all remaining bottles of the 60 proof.
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#106 FireAarro

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Posted 08 March 2010 - 05:35 AM

I picked up a bottle of 20.5% Apry the other day; found one shop that stocks it in Melbourne (Parkhill Cellars on Errol st. there are probably other little hidden ones). It tastes awesome. Also, if you haven't yet, take Paul's advice and try the Claridge*. It's as worthy as he makes it out to be

* Though feel free to scale it down a third

Edited by FireAarro, 08 March 2010 - 05:36 AM.


#107 bostonapothecary

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Posted 10 March 2010 - 12:08 PM

A big shock today when I went to my local liquor store to pick up a couple of bottles of Marie Brizard Apry, which the proprietor had special ordered for me.

It looks like there's now a new bottling of the stuff, at 2/3 of the ABV of the "old" stuff. Yep, it's now 20% ABV as opposed to what it used to be - 30% ABV; and I snatched up all remaining bottles of the 60 proof.


i noted this change and it got me thinking. that is a pretty big volumetric change, so what happened? did we get more apricot or did we get more water. that alcohol is potentially important to the structural expression of the drink, but was it quality stuff with a tonal effect on the fruit expression or just junk, barely cut grain neutral spirits. if that later it might not be worth its emotional contribution to a drink's structure...

and then what are the implications of moving from a syrup to a liqueur. does a fruit syrup imply there is more aroma than a fortified syrup(liqueur) which has been diluted with alcohol. and could we jack our syrups and replace a portion of water with alcohol to create liqueurs with the syrup level aromatics.

the state of california would not be happy with me making five gallon batches of "ice wine method" apricot liqueur fortified with st. james amber or cape verdean rum, sugared to the same ethic as brizard, and dispensed into 375ml decanters from air purged cornelius kegs tucked away in the basement.
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#108 Yojimbo

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Posted 10 June 2011 - 06:30 AM

Has anyone done a side-by-side tasting of R & W and Apry since Brizard dropped the ABV? I noticed that Clover Club has added a whole category of "Bell Ringers" to its menu -- described as analogous to a Sazarac's absinthe rinse, but with apricot brandy instead. I don't think apricot brandy is the next absinthe, but I'm curious . . . .
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#109 FrogPrincesse

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Posted 15 March 2012 - 09:11 PM

I made a Slope tonight with the following ratios:

2 oz Rittenhouse rye
3/4 oz Punt e Mes
1/4 oz R&W apricot liqueur
1 dash Angostura bitters

I was concerned that the apricot may overwhelm the drink. It was quite the opposite. At first this Manhattan variation seemed a little intense with the Punt e Mes and rye dominating the drink. The apricot gave it a nice subtle finish.

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#110 FrogPrincesse

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Posted 15 May 2012 - 02:33 PM

The logical follow-up for the Slope is the Sunset Park (Michael Madrusan), which replaces the Punt e Mes with dry vermouth (and uses slightly different ratios). I found it last night while looking for Manhattan variations in the Bartender's Choice app for my husband who was not convinced by my latest discovery, the Infante.

Posted Image


2 oz rye, 1/2 dry vermouth, 1/2 apricot liqueur, 2 dashes angostura bitters

It's described as a summertime Manhattan. It's good but a little on the sweet side, so I would reduce the amount of apricot liqueur next time.

#111 earlgrey_44

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Posted 19 May 2012 - 05:37 AM

I have an unopened gift bottle of Lejay-Lagoute Creme d'Abricot from Dijon, which represents an invitation to explore unknown territory (for me) in apricot cocktail land. I've made a list from this thread of things to try.

For a point of reference, is anyone familiar with Lejay to compare it to other apricot liqueur discussed upthread?

#112 earlgrey_44

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Posted 26 May 2012 - 10:51 AM

(Bump)

Anybody?

#113 thirtyoneknots

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Posted 26 May 2012 - 11:22 AM

(Bump)

Anybody?


How about telling us what you think of it? Does the apricot flavor ring true or does it taste artificial? How would you compare the sweetness to other liqueurs? What's the proof?
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#114 earlgrey_44

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Posted 05 June 2012 - 07:45 PM

Happy to oblige. Attached is a pic of a Charlie Chaplin, made with london gin and the Lejay.
Straight, it has a clean apricot flavor, more fruity than sweet - 40 proof like the "new" Apry.
In this cocktail, the drink is pleasently tart but well balanced with sweetness. The apricot is well centered with the lemon morphed into a fresh apricot juice impression - nice.
While I wouldn't care to sip this liqueur, this cocktail is a winner.

The Charlie Chaplin Cocktail
1 part apricot brandy
1 part sloe gin
1 part lemon juice

( I made it up, shaken, w/ the gin subsitution)

charlie chaplin.jpg

Edited by earlgrey_44, 05 June 2012 - 07:47 PM.


#115 FrogPrincesse

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Posted 11 December 2013 - 03:42 PM

From the Rogue (now beta) Cocktails thread:

 

@Frog -- please let us know what you think of Apry re R&W Orchard Apricot. I'm afraid to buy another bottle of MB product as I've been disappointed in every one I've tried. I don't much like fruity liqueurs, but I don't object to Orchard Apricot in limited quantities. The candy-like aspect I find is much stronger in Peach liqueur, such as Mathilde Pêche, which I think requires a deft hand to avoid craptailosity.

 

I think it's time to revisit this Apricot Brandy thread so I am responding to Dan here. I currently have a bottle of the R&W but am not crazy about it. To me it tastes rather sweet and candy-like in cocktails. Re-reading this thread I realized that Marie Brizard had lowered Apry's proof some years ago, so maybe that's not the way to go if I am trying to "upgrade".

 

Diffords reviewed various apricot liqueurs in April 2012 which included De Kuyper (4/5), Monin (4.5/5), Bols (4/5), Gabriel Boudier (5/5), Giffard (5/5), and De Kuyper XO (5+/5). The review, interestingly, did not include Marie Brizard's Apry. De Kuyper XO is not available in the US as far as I can tell, and seems quite expensive, so that is out. Giffard retails in the US for about $30. I am not sure about Boudier.

 

Paul Clarke on Serious Eats wrote an article in 2011 where he discussed Marie Brizard, Giffard, and Rothman & Winter. According to him, "Any of these three do an excellent job in cocktails, though the Rothman & Winter is probably the most natural (and natural-tasting) of the bunch."

 

Jason Wilson had a detailed article in the Washington Post in January 2011. The two that he seems to like the best are Marie Brizard and R&W.

 

There is also a product by The Bitter Truth, although Jay noted on Oh Gosh! that it was not the best product for mixing purposes:

 

Unlike some apricot brandies (Giffard Abricot du Roussillon for example) the TBT Apricot Brandy lacks the more bitter, complex almond-like notes that the apricot kernel introduces. While this makes for a very sippable liqueur, in the cocktails I tried it in like the Claridge Cocktail and Pendennis Club Cocktail the TBT product struggled to stand up to the other flavours in the drink.

 

I don't use apricot liqueur very often, but I was hoping I could change from R&W to something I like a little better. Boudier may be the way to go if I manage to track it down. Otherwise I am considering Giffard or Briottet (I have their peach liqueur and it's great). Lejay-Lagoute mentioned upthread sounds like a good option, but I don't think it's available in the US. I really wish I could try various brands before committing to a whole bottle.


Edited by FrogPrincesse, 11 December 2013 - 03:43 PM.

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#116 FrogPrincesse

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Posted 22 January 2014 - 12:27 PM

After beta cocktails' Moment of Silence, another very nice cocktail with the R&W apricot liqueur - Erick Castro's Mayan Concubine.

I used this recipe but reduced the simple from 1/2 oz to 1/3 oz. So that's 2 oz aged tequila, 3/4 oz lemon juice, 1/2 oz apricot liqueur, 1/3 oz simple syrup, 1 dash Angostura bitters, lemon peel garnish.

 

12079703886_c8fb5d3166_z.jpg
 

The aged tequila (the recipe calls for reposado but I used an older expression, Siete Leguas añejo) is able to neutralize the candy taste of the R&W apricot liqueur. Instead you get ripe apricot, with spice and smoke from the tequila. Very drinkable while being enjoyably complex.



#117 EvergreenDan

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Posted 01 February 2014 - 04:29 PM

Giffard Abricot du Roussillon. I'd like to like it. Jolly Rancher to me, but I tend to that association with stone fruit liqueurs. YMMV.


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