I'm a huge fan of infused vodkas as well as a fan of apricots. The problem being that ripe, edible and affordable apricots are all but unknown in Boston. Can I make an infusion using dried? If so, would sulphered (i.e. "orange") or unsulphered (i.e. "Turkish," or "those withery brown ones") be best to use?
While I want to make sure that it has great flavor, I will freely admit that I would be happier with a golden orange product than a raisin-y brown one.