Apricot Cordial Taking a large jar, I filled it 1/2 way full of bulk apricots. Then added vodka until the apricots were covered. I placed it on a shelf in my cool workshop. Once or twice a week for the next few weeks, I shook the jar After 2 months, the apricots had swelled up with the vodka. Using a potato masher, I 'roughed up' the swollen apricots to release the juice and alcohol. A strainer then separated the cordial from the mash. It is very tasty, but somewhat pulpy still. I have a bottle that will sit for a year and see how it settles.