Combine sugar and 3/4 cup water in a small saucepan. Bring to a boil,stirring constantly. Reduce heat and simmer until all sugar isdissolved. 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 syrupmixture. Cap and let age for 2 days. Remove apricot halves. (Saveapricot halves, as they may be used for cooking). Add food coloringand glycerin. Stir, recap and continue aging for 1 to 2 months.

Re-bottle as desired. Liqueur is ready to serve but will continue toimprove with additional aging.

Variation: For a more prominent 'bitter almond' flavor, add 4 apricotnuts,** split in half, to basic mixture. Leave in for 2 days to 2weeks depending upon depth of flavor desired. Remove and discard apricot nuts. Continue as directed.