Stone Fruit Liqueur

Ingredients

• • 250 ml 95% ABV neutral spirit
• • 200 ml water
• • 250 g peach, chopped, with skin
• • 150 g apricot, chopped, with skin
• • 300 g sugar
• • .5 oz amaretto
• • 1 strip lemon peel, with minimal white pith
• • 2 tsp lemon juice
• • Tiny pinch of salt

Instructions

Combine the 95% ABV spirit with the water to make about 450 ml of diluted spirit at roughly 53% ABV. In a clean jar, combine the chopped peach, chopped apricot, and sugar, then refrigerate for 24 hours to macerate. Add the diluted spirit and lemon peel, then infuse for 5-8 days, tasting toward the end of that window. Strain and fine-strain the liqueur, then stir in the amaretto, lemon juice, and a tiny pinch of salt. Let rest for 1-2 weeks before using.

Notes

Refrigerate for best quality.