English Apricot Liqueur

Apricot Liqueur
Alice Martini / Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: 500 ml bottle (serves 10)

The season for fresh apricots is short and one way of extending the enjoyment of these wonderful fruits is in this apricot liqueur recipe. The liqueur is so simple to make and come the dark winter months when you open the bottle, you'll be so glad you did. The liqueur is ready after a month, but is best kept for several so the flavors can blend and meld.


  • 2 teaspoon ground cloves
  • 2 teaspoon all-spice
  • 2 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 500 g/18 ounces apricots (halved with kernels set aside)
  • 500 g/18 ounces sugar
  • 1 L dry white wine
  • 600 ml/20 ounces good-quality gin

Steps to Make It

  1. Gather the ingredients.

  2. Combine the ground cloves, all-spice, nutmeg, and ginger to create the spice mix.

  3. Put the apricots into a jam pan. Add a coffee spoonful of the spice mix and stir well.

  4. Add the sugar and the wine and stir again.

  5. Bring to the boil, frequently stirring until the sugar is dissolved.

  6. Remove from the heat and add the gin.

  7. Crack open apricot kernel from the center. Remove the skin on the kernel, then add to the apricots.

  8. Cover the pan entirely and set aside for five days.

  9. Sterilize and dry 2 or 3 wine or screwcap bottles.

  10. Pass the apricot mixture through a fine sieve or a piece of muslin into a large bowl, keeping the apricots. Press the mixture well to remove as much juice as possible.

  11. Pour the liquid into the bottles, close, and label.

  12. Wait for the minimum of one month before opening, but as with all liqueurs, it will improve the longer it sits.