For homemade liqueur, crush 600–900 g red grapes per 1 L of brandy or vodka and infuse for 3–6 weeks. Try pairings with blackberry, plum, cinnamon, clove, vanilla or orange peel.
https://liqueuralchemy.com/ingredients/grapes-red/
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Concentrated apricot meets caramel-honey sweetness, chewy fruit depth and a light tang. In homemade liqueurs, dried apricots bring a sun-ripened character with delicate honey and late-summer fruit aromas.
https://liqueuralchemy.com/ingredients/apricots-dried/
#LiqueurRecipes #Apricots