Ratafia, Apricot.—Blanch and shred three-quarters of a pound of apricot kernels, and infuse these for fifteen days in five quarts of brandy, shaking the bottle every now and then; now drain off the kernels on a sieve, returning the droppings to the rest; then mix this liqueur with a syrup made with four pounds of sugar and two and a half pints of water, filter and bottle off.