Combine sugar and 3/4 cup water in a small saucepan.

Bring to a boil, stirring constantly.

Reduce heat and simmer until all sugar is dissolved.

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 syrup mixture.

Cap and let age for 2 days.

Remove apricot halves.

(Save apricot halves, can be used for cooking).

Add food coloring and glycerine.

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.