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.