This recipie looks very similar to one found in: "Classic Liqueurs; The Art of Making and Cooking with Liqueurs" by Cheryl Long and Heather Kibbey.
Combine sugar and 3/4 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 1/2 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.
TREY@BIG-BIRD.CS.BERKELEY.EDU
(MACDONALD JACKSON)
REC.FOOD.RECIPES
From rec.food.cooking archives.
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