40 apricot kernels (15 of these are broken for bitter almond flavor)
1 liter of tsipouro or vodka
100 g of cognac
600 g of sugar
2 apricots finely chopped
In a glass jar we put the slices, broken and uncooked, tsipouro, sugar, and apricot pieces.
We seal the jar well and leave it for 3 months in the sun.
From time to time we dangle to melt the sugar.
When the 3 months have passed, strain it with a tumbling sauce or a coffee filter.
In the soaked drink add cognac, mix it and put it in glass bottles.
Close the bottles well and leave it for 1-2 months to get it ripe.