Recipe - Amaretto Liqueur

1 cup Granulated sugar
Three fourths cup Water
2 Dried apricot halves
1 tablespoon Almond extract
One half cup Pure grain alcohol and
One half cup Water
1 cup Brandy
3 dr Yellow food coloring
6 dr Red food coloring
2 dr Blue food coloring
One half teaspoon Glycerin

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 Three fourths 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 One half 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.

Rebottle 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@BIGBIRD.CS.BERKELEY.EDU

(MACDONALD JACKSON)

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