| 1 | Combine sugar and ?cup water in a small saucepan. |
| 2 | Bring to a boil, stirring constantly. |
| 3 | Reduce heat and simmer until all sugar is dissolved. |
| 4 | Remove from heat and cool. |
| 5 | In an aging container, combine apricot halves, almond extract, grain alcohol with ?cup water, and brandy. |
| 6 | Stir in cooled sugar syrup mixture. |
| 7 | Cap and let age for 2 days. |
| 8 | Remove apricot halves. |
| 9 | (save apricot halves, as they may be used for cooking). |
| 10 | Add food coloring and glycerin. |
| 11 | Stir, recap and continue aging for 1 to 2 months. |
| 12 | Re-bottle as desired. |
| 13 | Liqueur is ready to serve but will continue to improve with additional aging. |
| 14 | Variation: for a more prominent "bitter almond" flavor, add 4 apricot nuts,** split in half, to basic mixture. |
| 15 | Leave in for 2 days to 2 weeks depending upon depth of flavor desired. |
| 16 | Remove and discard apricot nuts. |
| 17 | Continue as directed. |
| 18 | **note: apricot "nuts" come from within the apricot pit. |
| 19 | You may split pits yourself or obtain them dried at a health food store |
