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Noyeau, Imitation
This is a liqueur with an agreeable nutty taste. It should only be partaken of, however, in small quantities in consequence of the considerable proportion of prussic acid which it contains. Take three ounces of bruised bitter almonds, one quart of spirit, and a pound of sugar dissolved in three-quarters of a pint of water. Macerate for ten days, shaking the vessel at frequent intervals; at the end of that time let it rest for a few days, then decant the clear liquid. Apricots or peach-kernels, with the shells bruised, may be substituted for the almonds.