Amaretto Liqueur

Title:
Amaretto Liqueur

Yield:
1 Servings

Categories:
Beverage




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






  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.