PorfyronAmaretto
1 litre Metaxa 3-star or another cognac
125 apricot pits
200-250 g sugar
150 ml water
Crack open 15 apricot pits to release the bitter almonds inside. Allow these, as well as the other 110 pits, to steep in the liquer for 2 months. Boil the sugar and water until the sugar is dissolved. Cool. Strain the liqueur, add the sugar syrup, then bottle.
