Apricot Brandy

Apricot Brandy Pynchon

Around page 718 of Against the Day, Cyprian and Yashmeen meet up with Ratty McHugh to discuss Yashmeen’s fear that she’s being followed, including by a “Hungarian element.” (My recollection of this passage is close to nil, but the Chumps of Choice group-read blog has great memory-refreshing summaries of AtD chapters—it’s a great travelling companion if you’re reading the book now). They retreat to a safe-house of Ratty’s, where we get this little Slothrop’s-desk description of the kitchen’s contents (p. 718):

By the unwritten rules of these transitory dwellings, the cupboards yielded a sketchy culinary history of those who had passed through—bottles of Szekszárdi Vörös, Gewürtztraminer and apricot brandy, chocolates, coffee, biscuits, tinned sausages, wine, boxes of dried noodles of various shapes and sizes, a white cloth bag of tarhonya from the previous century.

I don’t mean to descend into petty quibbling, but doesn’t it seem a bit lazy to include “wine” in a list that’s already mentioned two specific wines? Whatever, it’s good for my list. Right now, I’m just going to handle the apricot brandy.

Apricot brandy these days is most often a liqueur flavoured with apricots, rather than a true brandy distilled from fermented apricot juice. But the real stuff can be found. I used a bit of this Fütyülős Barack in the Tequila Zombie. As you might be able to guess from all those accents, it’s Hungarian. This particular type of brandy is known as Pálinka, and Wikipedia tells me it’s a protected product that can only be made in Hungary or a few bits of Austria. It’s not the only morsel of Hungary in Ratty’s safe-house—the Szekszárdi Vörös (wine) and tarhonya (some kind of pasta) also hail from the Magyar lands. This “sketchy culinary history” does indeed seem a bit sketchy—what’s Ratty’s hideaway doing full of Hungarian food while Yashmeen fears pursuit by Hungarians?

I’ll say one thing—I can see how the apricot brandy got left in the back of a cupboard. Authentic or not, I’m finding it a bit rough. The apricots come through pleasantly enough, but the alcohol burn is too harsh for me to really enjoy this straight. I’ll find some more cocktails to put it in.

One Comment Add yours

  1. GaryH says:

    This stuff could turn your liver to Jelly

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