Apricot Ratafia is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic alcoholic drink made from an infusion of apricots and apricot kernels in sweetened brandy. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Ratafia.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Apricot Ratafia that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Cut two dozen apricots into small slices, pound half of the kernels and put both together into a jar; add three pints of brandy, half a pound of sugar, a stick of cinnamon, and six cloves. Make the jar air tight, and let it remain for a fortnight, frequently shaking it in the meantime; then strain off into bottles, and keep in a cool place.
Halve the apricots, crack 12 of the pits and remove the kernels. Pound these in a mortar to a paste and set aside. Finely slice the apricot flesh then combine the pounded kernels and apricot slices in a jar. Pour over the brandy and stir in the sugar then add the cinnamon stick and the cloves.
Seal the jar well then set aside for 14 days, shaking it or inverting it every time you pass during this time. After two weeks strain off the contents of the jar into bottles and keep in a cool place. The remaining apricot pulp makes an excellent pie filling or a base for ice cream.
For even more cocktails, see the page on cocktail, long drinks and shots recipes where you will find over 1000 recipes for cocktails and long drinks of all kinds.
Apricots 24; kernels, 12; brandy, 3 pints; sugar, 1/2 lb.; cinnamon, 1 stick; cloves, 6.