I started this project more out of curiosity than desire, never having been a big amaretto drinker. Mostly, I was intrigued by the thought that the powerful almond essence in this Italian digestif was created less by almonds than by the small kernels inside an apricot pit. And I have always loved the repurposing of ingredients, the value added by finding uses for otherwise discarded ingredients. What could be more seemingly useless than an apricot pit? And hold a greater secret inside?
So I started, obviously, by making jam.
And Whether you mix it with champagne or sour mix, pour it over ice cream, or savor it all on it’s own, this is a worthwhile recipe, sure to impress and delight.
Makes 24 ounces
Note: Dried Apricots must be soaked overnight
Drain the apricots, and place them in the bottom of a large sealable glass bottle. Layer the spices, almonds and apricot kernels on top, and pour in the vodka and brandy.
Let this mixture steep in a cool, dark place for a month or more, shaking occasionally.
Pour the strained liquid through a coffee filter into another glass container. While this liquid will strain very slowly, it will keep the finished product clear and beautiful.
Add the water to the browned sugar a little at a time, making a dense simple syrup.
Pour this syrup into another container to cool.
It should keep at room temperature for 6 months.
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