| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beverage |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Granulated sugar |
| 3/4 |
c |
Water |
| 2 |
|
Dried apricot halves |
| 1 |
tb |
Almond extract |
| 1/2 |
c |
Pure grain alcohol and |
| 1/2 |
c |
Water |
| 1 |
c |
Brandy |
| 3 |
dr |
Yellow food coloring |
| 6 |
dr |
Red food coloring |
| 2 |
dr |
Blue food coloring |
| 1/2 |
ts |
Glycerin |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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