GUSTO Apricot Infusion

Apricot infusion is excellent as an aperitif. It perfectly complements the flavor of charcoal-grilled steak, trout and sturgeon dishes, vegetable dishes, and a variety of Armenian cuisine specialties such as kutap, ishkhan, tolma, aizalan, and many more. Apricot infusion is also a wonderful component in various cocktails and pairs well with freshly squeezed juices, fruit liqueurs, and other alcoholic beverages. Ingredients: Dried apricots, Lemon zest, Cinnamon sticks, Citric acid. Preparation: Pour vodka or moonshine with an alcohol content of 40% over the spice and aroma blend. Leave the resulting drink in a dark place for 14 days, shaking occasionally. Depending on the amount of liquid used, the flavor of the infusion will range from rich (1 liter) to light (3 liters). Filter using any method you prefer. Add 15–20 g of sugar and stir until completely dissolved. Allow the drink to "rest" for 2–3 days.