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.

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)