There is no mistaking the fragrance of California apricots. When they are ripe, they give off such a distinctive floral note. We search far and wide to find true apricots among the many hybrid varieties out there – apriums (75% apricot/25% plum), plumcots (50% plum/50% apricot), pluots (60% plum/40% apricot). These hybrids are bred to make larger fruit that ships well and shows fewer blemishes and bruises, but they don’t hold a candle to a pure apricot’s aroma and flavor.
The Very, Very Best Apricots
This week, thanks to the help of our local fruit purveyors, Anthony’s Produce in St. Peters, and Mantia Fruit Company on Produce Row in St. Louis, 1200 pounds of these creamsicle-colored beauties arrived straight from California. Anthony’s Produce owner Mike Orlando shared, “You’re the only folks in the state of Missouri with these fruits.” Yes, they are hard to find, but Vincent Mantia’s direct connection with Kingsburg Orchards made it possible. And for our customers who authentic apricot brandy, there is simply no substitute.
Late Brittany Gold apricots are late-season, medium-sized, freestone fruit. The mash is deeply golden throughout the entire fermentation period of 3-4 months. And the aroma continues to increase throughout that time. On the day of the first distillation run, when all four copper pot stills are full of mash, the entire distillery smells like an apricot orchard. By the second distillation, there is no doubt what each precious drop is going to deliver by the time the distillate is proofed and bottled.
Apricot Cocktails
The search, the wait, the hand pitting, long fermentation, and the distillations are all a labor of love and worth the effort. In the end, this handcrafted spirit provides an intensively warm and satisfying sipping experience, whether enjoyed neat after a meal as a digestif or splashed over Prosecco as in our refreshing Apricosas Sunrise Sunset aperitif – a low ABV sparkler at breakfast or before dinner.
And for a simple cocktail that puts the spotlight on this big-on-the nose spirit, we asked Justin Jones, The Parlour Director at the Monarch Bar in Kansas City to share one of his favorites, Aprisco Sour. Considered a riff on a Pisco Sour that substitutes Edelbrand’s vinars d’apricosas for Pisco and apricot jam for the simple syrup component.
Apricosas Sunrise Sunset
Ingredients:
0.50 oz Edelbrand vinars d’apricosas
4 oz Prosecco or Cava
1-2 Mint leaves
Instructions:
1. Pour chilled Prosecco or Cava in a flute.
2. Splash vinars d’apricosas on top.
3. Muddle mint leaves with fingers and drop in.
Aprisco Sour
Ingredients:
1.5 oz Edelbrand vinars d’apricosas
1 T Apricot jam
0.75 oz Lemon juice
1 oz Egg white (white of 1 large egg). If you prefer a substitute, try aquafaba (bean liquid found in can of chickpeas). Wonderful article to learn more: https://www.eater.com/2016/2/24/11104900/aquafaba-vegan-cocktails
Instructions:
1. Add all ingredients to a shaker with ice, shake and strain off ice.
2. Shake again and strain into a coupe glass.
3. Garnish with a light dusting of ground cinnamon.
Purchase Edelbrand vinars d’apricosas - artisanal apricot brandy
For a complete listing of where to find our spirits, go to https://www.edelbrandpuredistilling.com/bars-restaurants-and-stores. If you have a Missouri address, we can arrange for delivery to your doorstep. Contact: Lynn Weber, ldweber@edelbrandpuredistilling.com.
Prost!
