A very smooth and classic liqueur with a lingering taste of soft ripe apricots. You won't find anything artificial here unlike many unnaturally sweetened varieties. A dry yet fruity taste and well balanced, the brandy base in no way dominates. Popular with craft bartenders, it's used in an impressive array of drinks so is ideal to have in your selection or for the home cocktail fan. Especially good with blue cheese!
Meet the Maker
Handmade by a small and dedicated team at the Lyme Bay Winery. Nigel, the founder, retired from his banking career to pursue a long held dream to return to his country roots and his passion. They have since expanded beyond their initial focus on Cider to perfect a range of traditional recipes with a modern twist. The brandy base is sourced from a now famous local brandy producer who has achieved the impossible, the creation of a new European Protected Denomination for their Apple Cider Brandy. The apples for the base are all sourced from his farm so you can be sure even the base for this liqueur is an artisan production through and through.
While delicious on the rocks neat, Apricot Brandy Liqueur is used in a number of popular cocktails. Here are a few worth trying:
45mL Amfora's Artisan Gin
45mL Dry Vermouth
15mL Apricot Brandy Liqueur
15mL Orange & brandy Liqueur
Combine ingredients into a mixing glass and fill with cracked ice, strain into a chilled cocktail glass.
Created by Julie Reiner, owner of the Flatiron Lounge in Manhattan and the Clover Club in Brooklyn is this modern twist on the classic Manhattan.
60mL Rye Whisky
22mL Dry Vermouth (Put e Mes or Australian Maidenii)
10mL Apricot Brandy
Dash of Bittes (Dobsons or Angostura)
Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a Maraschino Cherry.
Nigel and team have won numerous Great Taste Gold awards, a prestigious European award that only the best producers achieve.