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["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 c. water in a small saucepan.", "Bring to a boil, stirring constantly.", "Reduce heat and simmer till all sugar is dissolved.", "Remove from heat and cold.", "In an aging container, combine apricot halves, almond extract, grain alcohol with 1/2 c. water, and brandy.", "Stir in cooled sugar syrup mix.", "Cap and let age for 2 days.", "Remove apricot halves.", "(Save apricot halves, as they may be used for cooking).", "Add in 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 in 4 apricot nuts,** split in half, to basic mix.", "Leave in for 2 days to 2 weeks depending upon depth of flavor desired.", "Remove and throw away apricot nuts.", "Continue as directed.", "**Note: Apricot 'nuts' come from within the apricot pit.", "You may split pits yourself or possibly obtain them dry at a health food store."]
