These are two that I have:
Amaretto (Thomas) Recipe
From Sweet Sips 2 by Charles Thomas:
•1/2 lb fresh almonds
•2 cups brandy
•1 Tbsp grated orange peel
•1 Tbsp vanilla extract
•1 dried apricot, chopped
•1 cup vodka
•1 cup sugar, 1/2 cup water
•1 tsp Finishing Formula**
** Finishing Formula is a glycerin mixture that the author sells himself. For a thicker mouth feel is crucial for your enjoyment of a liqueur.
Chop almonds, put in jar with apricot, brandy, vodka, vanilla and orange peel. Steep 6-8 weeks. Strain and filter. Boil sugar and water together until sugar is dissolved, and let cool. Add to mixture. Bottle and/or serve.
• 3 cups water
• 3 cups table sugar
• 1 1/2 cups dark brown sugar
• 6 cups vodka
• 6 tablespoons pure almond extract
• 6 teaspoons pure vanilla extract
Combine water, table sugar and brown sugar in a saucepan over medium heat.
Bring to a boil, stirring often until the sugars are completely dissolved. Remove from heat and let cool for 10 minutes.
Add vodka, almond and vanilla extracts. Mix well. Your amaretto can be consumed after it is well mixed, or stored for future use.
See below about ABV change when adding sugar:
Liqueurs Ratio Calculator
Making liqueurs, one runs up against the “what percentage of alcohol is this?” question. The sugar loadings are often specified in Mass per Volume terms such as gram/litre. This calculates the volume of simple sugar syrup to add on the basis of ABV. Example: Drambuie Liqueur has 337.8 grams of sugar per litre at 40% ABV (est). This is in HTML - a portable format.