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1
In a 2-quart jar with a tightfitting lid, soak the apricots in the bottled or purified water until theyre rehydrated and most of the liquid has been absorbed, about 3 hours.
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2
Add the remaining ingredients to the jar, cover, and shake.
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3
Place in a cool, dark place to macerate for 4 weeks, shaking once per week.
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4
After 4 weeks, line a medium fine-mesh strainer with two 13-by-15-inch pieces of ultrafine cheesecloth and place over a large bowl.
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5
Drain the contents of the jar through the cheesecloth and into the bowl.
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6
Press on the solids, then gather the corners of the cheesecloth and squeeze the solids to extract as much liquid as possible.
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7
(Be careful not to let any solids drop into the strained liquid.)
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8
Discard the cheesecloth and solids; reserve the liquid.
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9
Rinse and dry the strainer and place it over a second large bowl.
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10
Set a flat-bottomed paper coffee filter inside the strainer and pour the reserved liquid into the filter.
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11
(Be careful not to spill into the bowl.)
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12
Let the liquid filter undisturbed until all of it has passed through and only a sludgelike beige film is left in the filter, about 5 hours.
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13
Remove the strainer, discarding the filter.
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14
Measure the liquid in the bowlyou should have about 1 3/4 to 2 cups.
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15
(The amount of liquid will determine how much sugar syrup youll add later.)
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16
Return the liquid to the bowl.
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17
While the macerating mixture is filtering, make the sugar syrup.
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18
Place both sugars and the bottled or purified water in a small saucepan set over medium heat, stirring until the sugars have dissolved, about 5 minutes.
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19
Remove from the heat and let cool to room temperature.
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20
Add the vodka, almond extract, and vanilla extract to the reserved filtered liquid and stir to combine.
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21
Add about half of the sugar syrup and taste the liqueur.
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22
Depending on how much filtered liquid you have and how sweet you like your amaretto, you may want to add more or all of the syrup.
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23
Stir to combine.
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24
Transfer to a 1-quart container with a tightfitting lid or small individual containers and store in a cool, dark place for up to 6 months.
