Briottet Crème d'Apricot Liqueur (Apricot)
Details
Apricot Cream is an Apricot (or sun fruit) liqueur that is one of Briottet's flagship products. Appreciated by bartenders around the world, this classic knows how to revive your taste buds!
Just like the Black Burgundy blackcurrant in their Crèmes de Cassis de Dijon or the Williams pear in their Pear Liqueur , they select the finest varieties of fruit to make our liqueur. For the Apricot Cream, the Bergeron variety of Apricot won us over. Indeed, the Bergeron is an essential variety with a very fragrant fruit that gives a unique taste to this liqueur.
For the production of this liqueur, everything begins in August in the Rhône Valley, when the apricot is harvested at maturity and selected with the greatest care. Once it arrives at Maison Briottet, the fruit macerates for a long time in our workshop... But be careful: we are talking about the whole fruit here, with the skin, flesh and pit. It is thanks to the blend and contributions of each part of this fruit that the Apricot Liqueur retains this inimitable taste!
Then, they move on to the phase of extracting the juice from the fruit press (a very aromatic juice!). To do this, they use an ancestral method of decantation. Consequently, the extraction is long: 10 litres by 10 litres... But it's worth it, because the juice thus obtained is extremely aromatic. Perhaps other methods would save them time, but top quality requires a more ancestral and slow method.
Finally, to enjoy it, you can add a little flavour and pep to an apricot tart. If you want to change from the traditional Cassis when making a Kir, you can pair it with dry white wine or a sparkling wine (Kir Royale). If you are looking for more cocktail ideas, you can try it in a French 75, Old Fashioned, or anywhere that calls for peachy notes.
Briottet Crème d'Apricot Liqueur (Apricot)
Details
Apricot Cream is an Apricot (or sun fruit) liqueur that is one of Briottet's flagship products. Appreciated by bartenders around the world, this classic knows how to revive your taste buds!
Just like the Black Burgundy blackcurrant in their Crèmes de Cassis de Dijon or the Williams pear in their Pear Liqueur , they select the finest varieties of fruit to make our liqueur. For the Apricot Cream, the Bergeron variety of Apricot won us over. Indeed, the Bergeron is an essential variety with a very fragrant fruit that gives a unique taste to this liqueur.
For the production of this liqueur, everything begins in August in the Rhône Valley, when the apricot is harvested at maturity and selected with the greatest care. Once it arrives at Maison Briottet, the fruit macerates for a long time in our workshop... But be careful: we are talking about the whole fruit here, with the skin, flesh and pit. It is thanks to the blend and contributions of each part of this fruit that the Apricot Liqueur retains this inimitable taste!
Then, they move on to the phase of extracting the juice from the fruit press (a very aromatic juice!). To do this, they use an ancestral method of decantation. Consequently, the extraction is long: 10 litres by 10 litres... But it's worth it, because the juice thus obtained is extremely aromatic. Perhaps other methods would save them time, but top quality requires a more ancestral and slow method.
Finally, to enjoy it, you can add a little flavour and pep to an apricot tart. If you want to change from the traditional Cassis when making a Kir, you can pair it with dry white wine or a sparkling wine (Kir Royale). If you are looking for more cocktail ideas, you can try it in a French 75, Old Fashioned, or anywhere that calls for peachy notes.
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