Home › The Principles of Cookery › Ratafia, Noyeau

Ratafia, Noyeau

Put into a large jar six ounces of apricot kernels cut into small pieces, with three quarts of brandy; let them infuse for three weeks, shaking or stirring them from time to time. Take out the kernels; dissolve a pound and three-quarters of sugar in a pint of water; mix all together, filter, and bottle it.