|1 cup||Granulated sugar|
|2||Dried apricot halves|
|1 tablespoon||Almond extract|
|½ cup||Pure grain alcohol and|
|3 drops||Yellow food coloring|
|6 drops||Red food coloring|
|2 drops||Blue food coloring|
Combine sugar and ¾ cup water in a small saucepan.
Bring to a boil, stirring constantly. Reduce heat and simmer until all sugar is dissolved. Remove from heat and cool.
In an aging container, combine apricot halves, almond extract, grain alcohol with ½ cup water, and brandy.
Stir in cooled sugar syrup mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, as they may be used for cooking). Add food coloring and glycerin. Stir, recap and continue aging for 1 to 2 months.
Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aging.
Variation: For a more prominent 'bitter almond' flavor, add 4 apricot nuts,** split in half, to basic mixture. Leave in for 2 days to 2 weeks depending upon depth of flavor desired. Remove and discard apricot nuts. Continue as directed.
**Note: Apricot 'nuts' come from within the apricot pit. You may split pits yourself or obtain them dried at a health food store.
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