When I tasted this liqueur, I realized that it was just a divine drink. On sale now it appears very rarely, and I decided to find a recipe and cook it myself.
The preparation of the liqueur begins with the preparation of almonds.
Pour boiling water over it, let it brew a little and clean it.
In a dry frying pan, dry the almonds until golden brown, a minute before the end of frying the almonds, add a couple of cloves and 3-4 peas of fragrant black pepper. Chop the apricot seeds and shake off the water. Add a small pinch of cinnamon.
Pour the nuts and spices into a clean, dry bottle. The volume is suitable for a bottle of champagne.
The next step is sugar.
Brown sugar, which has its own taste, is very good for liqueurs.
Pour sugar into a mold or ladle with a non-stick coating, add a quarter cup of water and bring, shaking, to a beautiful and rich caramel color.
At the end, we put two teaspoons of vanilla sugar to sleep.
Add another half cup of water, mix and carefully pour the syrup into a bottle with nuts and spices.
Let it cool and pour in the vodka.
Add literally a pinch of instant coffee to add flavor and color.
Close, shake to mix vodka and sugar syrup.
Put it in a dark place for a month or a little more.
Shake periodically, once or twice a week.
Then strain and pour the liquor into a beautiful bottle.